Right here’s my tackle Indonesian fried rice. A warm and highly spiced meat-loose meal with crispy onions, finished off with a fried egg.Bowl complete of Indonesian fried rice crowned with an egg.
The fried egg topping off this dish works splendidly with the hot and spicy flavours. And although this may’t be referred to as a vegetarian meal (due to the fish sauce and shrimp paste), it doesn’t want 1st baron beaverbrook or another meat to make it taste fantastic!
My secret having the ones Asian favours covering every grain of rice is to make a flavour paste the use of garlic, chilli, soy sauce, tamarind, tomato puree, a touch sugar and the aforementioned fish sauce and shrimp paste. All absolutely punchy flavours that could take a fair quantity of rice before turning into too diluted.
- 500 ml water
- 300 g long grain rice not easy cook rice
- 4 tbsp vegetable oil
- 2 shallots or 1 small onion peeled and thinly sliced
- 1 tsp cornflour/cornstarch
- ¼ tsp salt
- 1 tsp shrimp paste
- 2 cloves garlic peeled and minced
- 1 red chilli chopped finely
- 1 tsp fish sauce
- 1 heaped tbsp brown sugar
- 1 tsp tamarind
- 1 tbsp tomato puree/paste
- 2 tbsp dark soy sauce
- 5 spring onions scallions chopped
- 5 eggs
- Bring the water to a boil and pour in the rice (no need to rinse). Give it a stir so that the rice is covered by the water, put a lid on the pan and cook for 20 minutes on the lowest heat on your smallest burner.
- After 20 minutes, take the lid off and spread out the rice onto a tray. Leave to cool, uncovered for 20-30 minutes (until room temperature), then cover with clingfilm/plastic wrap and place in the fridge until you’re ready to use (make sure you use the rice within 24 hours).
- When you’re ready to make the rice, heat 1 tbsp of the oil in a large wok or frying pan until hot. Dust the onion in cornflour and add to the wok. Cook, for 5-6 minutes until browned and crispy, then remove from the pan and place in a bowl.
- Turn the heat down to medium and add another 1 tbsp of oil to the wok and add in the shrimp paste, garlic and chilli. Heat for one minute until fragrant, then add in the fish sauce, brown sugar, tamarind and tomato puree and soy sauce and heat for a further minute.
- Now add the rice to the wok and cook on a high heat. Use a spatula to ensure the rice doesn’t stick to the bottom of the pan, and move the rice around so that it’s all getting reheated. Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack one of the eggs into the space. Making sure this bit of the pan is over the heat, fry the egg, giving a mix with the spatula until the egg starts to cook and look scrambled. Now mix the egg into the rice. Add the spring onions, a pinch of salt and the crispy onions and mix it all together. Reduce the heat to low.
- Add the remaining oil to a large frying pan and heat until hot, then fry the remaining four eggs until the white is crisp at the edges, but the yolk is still runny (you can baste the egg in the hot oil to make it cook quicker.
- Divide the rice between four bowls and top each with a fried egg, then serve.