2 tbsp vegetable oil, plus extra for cooking the eggs
4 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
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