Photo: Edwina Pickles
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Ingredients
- 3 cups cold cooked rice
- 4 eggs
- 1 Lebanese cucumber, halved and thickly sliced
- 1 handful cherry tomatoes, halved
- 2 leaves iceberg lettuce, roughly chopped
- Lemon or lime wedges
- Sambal chilli sauce, optional
- 3 tbsp rice bran or peanut oil
- 3 green shallots, thinly sliced diagonally
- 4 garlic cloves, finely chopped
- 3 small green chillies, finely sliced
- 2 tbsp kecap manis
- 2 tbsp soy sauce or tamari
- * Optional (addition of non-vegetarian ingredients)
- 8-10 prawn crackers
- Shredded cooked chicken breast, green beans, cooked prawns, or fish can be tossed into the fried rice at the end of cooking.
Method
In Indonesian households, the previous night's leftovers often prescribe the ingredients for the dish, with crunchy, fresh elements added on the day. Shredded cooked chicken breast, green beans, cooked prawns or fish can be tossed into the fried rice at the end of cooking if they are on hand. In Jakarta, a hefty dose of garlic and fried shrimp are usually added, as well as a few sticks of satay to dip in peanut sauce. Cook the egg yolk so it's still a little runny, to give the fried rice a sticky sauce when pierced at the table. This is one of the most interesting, quickest and easiest things you can make with leftover cooked rice.
Heat a wok over high heat for 30 seconds. Add two tablespoons of oil. When a wisp of smoke appears, add shallots and stir-fry for 30 seconds. Add garlic and chilli, then kecap manis and soy sauce, and stir-fry for 10 to 20 seconds.
dd rice and stir-fry, moving it around with a spatula or spoon until lightly coloured and hot, about two to three minutes. Turn off the heat and transfer to a heated platter or individual bowls. Wipe down wok immediately and fry prawn crackers according to packet instructions, if using.
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