Indonesian Fried Rice
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INGREDIENTS
| 1 1/2 |
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cups Jasmine Rice
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| 1 1/2 |
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tablespoons peanut oil
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| 4 |
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green onions, thinly sliced
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| 1 |
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cup frozen peas
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| 2 |
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tablespoons kekap manis
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| 2 |
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birdseye chillies, thinly sliced
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| 4 |
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eggs (leave out if Vegan)
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chilli oil, for serving |
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INSTRUCTIONS
| 1. |
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Cook rice in a large saucepan of boiling water, following packet directions until tender. Drain. Spread rice on a tray to cool.
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| 2. |
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Heat a wok over high heat. Add 1 tablespoon oil to wok. Swirl to coat. Add 3/4 onion. Stir-fry for 1 minute or until softened. Add peas. Stir-fry for 2 to 3 minutes or until bright green. Add cooled rice. Stir-fry for 3 minutes or until heated through.
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| 3. |
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Drizzle rice with sweet soy sauce. Add half the chilli. Season. Stir-fry for 2 minutes or until heated through. Remove from heat. Cover, keep warm.
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| 4. |
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Meanwhile, heat remaining oil in a large frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until egg whites are set and yolks are still soft. Spoon rice into bowls. Top with a fried egg, remaining onion and chilli. Serve. |
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