2 tbsp vegetable oil, plus extra for cooking the eggs
3 shallots, halved and thinly sliced
3 garlic cloves, finely chopped
1 long red chilli, finely sliced
¼ tsp turmeric
1 teaspoon shrimp paste*
2 baby bok choy, trimmed, finely sliced
4 cups cooked long-grain rice
2 tablespoons light soy sauce
2 teaspoon kecap manis
200g (7 oz) left-over roast chicken, turkey, pork or ham
200g (7 oz) cooked prawns
¼ cup finely chopped spring onion
1/4 cup fried shallots*
1 tomato, sliced
1 Lebanese cucumber, sliced
sambal oelek*, to serve
Pour enough oil into the bottom of a wok or frying pan to shallow fry. Place over medium-high heat. When the oil is hot, crack in 1 egg. Use a spatula to gently splash the egg whites with the hot oil as it cooks. Cook until the whites are crispy but the yolk is still runny (or until cooked to your liking). Drain on paper towel and repeat with other eggs. Reserve until later.
Heat 2 tablespoons of the vegetable oil in a clean wok or saucepan over high heat. When the oil is hot, add the shallots, garlic and chilli and cook for about a minute. Add the turmeric and shrimp paste and stir-fry for another minute, using a spatula to break up the paste.
Add the bok choy and stir-fry until well combined. Add the rice, soy sauce and kecap manis. Stir-fry for another minute until well combined. Add the left-over meat and prawns and toss until well combined. Toss through the spring onion. Divide the rice among serving plates and top with the cooked eggs and fried shallots. Serve with tomato, cucumber and sambal oelek.
– Kecap manis is an Indonesian sweet soy sauce.
– Sambal oelek is a spicy paste made from fresh red chillies
– Kecap manis, sambal oelek, shrimp paste and fried shallots are available from the Asian aisle of most supermarkets or from an Asian grocer.
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