Article: Cook the ingredients until the liquid is absorbed and the rice is tender. This should take about 15 minutes. Then, remove the pan from heat and let it stand covered for 5 minutes, giving the rice time to absorb the flavors. Allow it to cool to room temperature – this should take about 30 minutes. Chill the rice mixture for 8 to 12 hours. Heat it until a thermometer registers 375°F (190°C). Gently drop 2 krupuk in the oil. Fry the krupuk until they float to the surface and curl up and expand, which should take about 20 seconds. Then, turn the krupuk over and fry them until they’re pale golden – about ten more seconds. Then, transfer them to a paper towel with a slotted spoon until they drain. Fry the remaining krupuk in 3 batches in the same way. When the krupuk is cooked, cool it and break it into pieces. Do this with your fingers. This will help the rice absorb the other ingredients. Heat it until it's hot but not smoking. Then, add 2 cups of thinly sliced shallots and fry them in the heat for 1 minute. Add 2 large chopped garlic cloves to the mixture and stir-fry them for an additional 30 seconds. Add 1 lb. of sliced skinless boneless chicken breast to the mixture until the chicken is no longer pink, which should take about 2 minutes. Add 1 lb. of peeled and deveined medium shrimp, 2 minced hot red chiles, and 1 1/4 tsp. of salt to the mixture and cook them for 2-3 minutes, until the shrimp are cooked through. Add 1/4 cups of chicken broth and the ketjab manis (Indonesian sweet soy sauce) to the mixture and stir-fry it until the rice is heated, which should take another 2 minutes. Stir in 1 tablespoon (14.8 ml). of Asian fish sauce and 4 sliced scallions until the mixture is combined well. Serve the Indonesian fried rice on a platter with krupuk, cucumber slices, and hard-boiled eggs.
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Rinse and drain 1 ½ cups of long-grain white rice. Bring the rice, ¾ cups of water, and 1 ½ cups of chicken broth to a full rolling boil in a 4-quart heavy saucepan. Cover the pan and reduce the heat to low. Transfer the rice mixture to a shallow bowl. Heat 1 quart of oil a 4-quart pot over high heat. Cook the krupuk (optional). Break up the rice into individual grains. Heat the remaining 3 tablespoon (44.4 ml). of oil in a wok over high heat. Add the chicken to the stir-fry mix. Add the shrimp, chiles, and salt to the mixture. Add the remaining broth and ketjab manis to the rice. Remove the mixture from the heat. Serve.