Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups brown basmati rice, cooked according to packet instructions plus 1/2 tsp of salt (cooled)
- Canola oil
- 1 tablespoon sesame oil
- 3 shallots, finely sliced
- 2 garlic cloves, finely sliced
- 1 red chile, deseeded and finely diced
- 1.5 tablespoons kecap manis
- 1 teaspoon fermented shrimp paste
- 1/2 teaspoon paprika
- 2 teaspoons concentrated tomato paste
- 2 medium carrots, diced into small pieces
- 3 cups Tuscan kale (or green cabbage), finely sliced
- 2 tablespoons lime juice
- Salt and black pepper
- 4 eggs
- Finely chopped fresh cilantro
- Lime wedges
- Sambal oelek (or other hot chile sauce)
Instruction
- Heat 1 tablespoon of canola oil and 1 tablespoon of sesame oil in a wok or large frying pan over a medium heat. Add the shallots and garlic, and fry for 3-4 minutes until they have softened.
- Add all the remaining ingredients apart from the rice and cook over a medium heat until the vegetables are just cooked through. This should take around 5 minutes. Cover your pan if you can to stop the vegetables drying out. Otherwise, add a splash of water.
- Add the rice, season with 1/2 teaspoon of salt and a generous grind of black pepper and mix it thoroughly with the vegetables until it is coated with the sauce. Add a touch more sesame oil if it is looking a bit dry and then taste and adjust the seasoning.
- As the rice is warming up, heat some canola oil in a frying pan and begin to fry the eggs, sunny side up.
- To serve, ladle the fried rice onto a plate and top with a fried egg. Sprinkle with salt and black pepper and finish with a smattering of fresh cilantro. Serve with lime wedges and some sambal oelek on the side.
