In every part of the world where rice is a staple food, one finds a recipe for fried rice. This version from Indonesian is a favourite of mine. Leftover rice is stir-fried with a sweet and mildly spicy chilli sauce, creating a richly flavoured dish that's incredibly delicious. The addition of the egg makes it a complete meal.
2 Tbsp (30 ml) kecap manis (sweet Indonesian soy sauce)
1 Tbsp (15 ml) water
2 tsp (10 ml) brown sugar
1 medium shallot
2 cloves garlic
2 Fresno chillies, stemmed & seeded
1/4 cup (60 ml) vegetable oil
4 fried eggs, cooked as you like them
4 cups (960 ml) cooked white rice
Salt to taste
Place the shallots, garlic and chillies onto your cutting board. Chop coarsely, then I switch to my mezzaluna and chop until all is finely diced. You could throw this into your food processor instead to same some time.
Heat the oil in a 12″ skillet over medium heat. Add the shallot mixture and sauté, stirring, until tender and fragrant, about 3 minute. Add the rice, breaking up any clumps, and cook, tossing with your spoon, until heated through, about 3 minutes.
Add the kecap manis mixture and cook, again tossing with your spoon, until evenly combined and hot, about 1 minute longer. Season with salt and divide among serving plates; place an egg on top of each portion; serve with cucumber wedges.
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