Photo by Julie O’Malley
Indonesian-Style Fried Rice with Prawns and Chilli Peanut Sauce
2 cups (400g) long-grain rice
1 fresh red birdseye chilli, finely chopped
2 Tbsp lime juice
2 Tbsp kecap manis (see notes)
1/3 cup (55g) toasted peanuts, coarsely chopped
1/3 cup (80ml) peanut oil
1 Tbsp finely grated fresh ginger
1 lup chong, thinly sliced (see notes)
2 1/2 cups (140g) bean sprouts
250g (about 20) small cooked prawns, peeled
1/4 cup chopped garlic chives
1/4 cup coriander leaves
1. Cook rice in a large saucepan of boiling water for 12-15 minutes or until just tender. Refresh under cold running water. Drain well. Line an oven tray with a clean tea towel. Spread rice out on the tea towel. Place in the fridge to chill.
2. Combine the chilli, lime juice, kecap manis and half the peanuts in a small bowl and set aside.
3. Heat half the oil in a large wok or heavy-based frying pan over high heat. Add ginger and lup chong and stir-fry for 1 minute. Add bean sprouts and stir-fry until sprouts just wilt. Add the rice, prawns, garlic chives, half the coriander leaves, 2 tbs of the chilli peanut sauce and stir-fry until heated through.
4. Heat a non-stick frying pan with the remaining oil. Add the eggs, one at a time, and fry for 2 minutes or until cooked as desired. Transfer to a plate.
5. Spoon the fried rice between serving bowls. Top with a fried egg, sprinkle with remaining coriander and drizzle with remaining chilli peanut sauce.
Note: Kecap manis is a sweet, thick soy sauce. Lup chong is a Chinese-style dried pork sausage and is available from the Asian food section in major supermarkets.