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Fried rice protip: Always make your fried rice dirty, you wont regret it. That is add roux, or if you don't have any, nut paste. I actually prefer the nut paste, just blend up some walnuts and almonds and your good to go but you can experiment with other nuts too.
Easily makes any fried rice twice as good.
@freemo Mmmmm.
Someday, when I'm interested again in cooking, I might look into this. For now I simply add seroendeng, and optionally some fried onions. I like the grit. :)
Not sure what roux is though. I've tried google translate, but it stays the same word.
@trinsec seroendeng isnt a bad option either :)
roux is a creol/french word I think, though I wouldn't be surprised if you dont have a special word for it in your language (in english we call it by its french name).
Its just flour and oil cooked slowly on a stove over the course of hours (stirring continuously) until it turns from white to brown. Its a huge pain in the ass to make but for as simple as it is it adds a lot of dimension to foods.
@trinsec I'd say while not the same thing they both work for similar reasons. that is, they both significantly improve the texture of the rice and thus accompany it well.
That said they have a lot of difference too, seroendeng for example adds a more noticeable "grit" or crunch and has other flavors to. Nuts and roux are very fine so the grity nature is more subtle. It makes the rice taste heartier but doesnt really add any crunch.
I'd say if you want something a little closer to seroendeng then instead of doing nut paste youd do nut paste plus finely crushed nuts to add a grittier texture, then some spices.