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This fried rice is a strong contender for Indonesia's national dish, alongside Beef Rendang. It can include different meats or shellfish, depending on your fancy. One of my favourite ingredients is tiny dried fish such as anchovies, which are fried to a crisp. SERVES 2 Preparation Time: 10 Minutes |
| 2 cups cooked rice | 1 tblsp red chilli paste - ketchup manis |
| 1 egg, well-beaten | 1 cup beansprouts |
| 5 small shallots, sliced | 1/2 cup dried fish, diced (or chicken, prawns, etc) |
| 1 clove garlic, chopped | 2 tblsp vegetable oil |
| 1/2 tblsp light soy sauce - ketchup asin |
Heat up a wok with the vegetable oil over a medium heat. Add the diced dried fish and stir it turns a golden brown, then push to the side of the wok.
Add the chopped garlic and sliced shallots, and stir until aromatic, then push aside together with the fish.
Add the chilli paste, stir-fry until aromatic or when the oil separates. Add the rice to the wok nd stir well together with the fish, garlic and shallots, then add in the soy sauce.
Keep stirring until the rice is well blended with all the ingredients. Push and rice aside and make a space. Pour in the beaten egg and scramble it, then mix in with the rice.
Toss in the bean sprouts and make sure they are well mixed in.
Serve immediately, with a sambal and prawn crackers.