This Indonesian way with fried rice - jazzing it up with prawns, tomatoes, bean sprouts and herbs - is very handy when you have cooked too much rice, or indeed, have leftovers such as chicken, ham or salmon.
2 tbsp peanut oil
3 red shallots, finely chopped
1 red chilli, finely sliced
2 garlic cloves, finely sliced
2 tbsp tomato sauce
3 tbsp soy sauce or kecap manis
1 tsp chilli sauce or sambal oelek
10 cherry tomatoes, halved
1 cup bean shoots, washed
8 prawns, cooked and peeled
3 cups cooked jasmine rice, chilled
3 tbsp chopped parsley
1 iceberg lettuce, cut into wedges
4 eggs, fried
2 tbsp deep-fried shallots
8 sprigs coriander
1 lemon, cut into wedges
Heat a wok or fry pan until hot. Add oil, and fry shallots, chilli and garlic for 2 minutes until golden.
Add tomato sauce, soy sauce, chilli sauce, tomatoes and bean shoots, and toss over medium heat until well-mixed. Add the prawns and toss, then scatter the rice over the top with your hands, breaking up any clumps. Toss well until hot, adding the parsley at the end.
Serve with a wedge of iceberg lettuce and top with a fried egg. Scatter with deep-fried shallots and coriander and serve with lemon wedges.
Tip: Serve with a little extra sauce made up of 2 tbsp soy, 2 tbsp tomato sauce and 1 tbsp sweet chilli sauce.