Nasi Goreng Istimewa (Fried Rice Indonesian Style)

• 6 tablespoons peanut oil
• 6 shallots, cut into 1/4-inch dice
• 1 red serrano chili, minced with seeds
• 1/2 cup fresh carrots, cut into 1/4-inch dice
• 6 extra large shrimps, shelled, deveined, washed, dried and cut into quarters
• 1/4 teaspoon salt
• 2 teaspoons light soy sauce
• 1 tablespoon ketchup
• 3 cups cooked extra-long-grain rice, or jasmine-white-scented rice
• 3/4 cup cooked beef (rare roast beef is preferred), cut into 1/2-inch dice
• 4 eggs

1. Heat a wok over high heat for 30 seconds.
2. Add three tablespoons of the peanut oil.
3. When a wisp of white smoke appears, add the shallots and stir-fry for one minute.
4. Add the chili and carrots, and cook for another minute.
5. Add the shrimps and stir for 30 seconds.
6. Add the salt, soy sauce and ketchup and stir all ingredients together thoroughly.
7. Add the cooked rice to the wok and combine well.
8. If the heat is too high, lower it to medium.
9. Keep stirring until all the ingredients are mixed and the rice is hot, about two to three minutes.
10. Add the beef and stir together, cooking for two more minutes.
11. Turn off the heat and transfer the rice mixture to a heated platter.
12. In a large frying pan, place the three remaining tablespoons of peanut oil and fry the four eggs, sunnyside up.
13. When done, place them atop the rice, one egg per serving.

peanut oil, shallots, red serrano chili, fresh carrots, quarters, salt, soy sauce, ketchup, rice, beef, eggs

Taken from cooking.nytimes.com/recipes/3589 (may not work)