Recipe by Coasty
Indonesians eat this for breakfast, it is simple and traditionally there isn't much to it but rice spices and a fried egg. For best results use rice cooked the day before. This version is rather hot so you could reduce the amount of chili. Shallots in Indonesian cooking are small and red and sweet but you can use French shallots. Fried shallots are sprinkled on a lot of Indonesian food and you can find them already fried at Asian grocers, or you can just leave them out.
Top Review by PanNan
We had this for dinner rather than breakfast, and it really hit the spot. Everyone loved it. I was amazed how quickly it came together. Blitzing the shallots, garlic and peppers (I used about 2 tsp sambal oelek instead of peppers) in the magic bullet was a great idea. Due to the sweet shallots and sweet ketjap manis, it's a sweeter fried rice than many other Asian fried rice versions, but very tasty! I also added some Canadian bacon cut in matchstick size pieces and it worked very well. Made for ZWT 6 2010.
- 500 g rice, cooked and cold
- 4 shallots, peeled
- 4 garlic cloves, peel
- 1 tablespoon chili, red and chopped
- 1⁄4 cup oil
- 3 tablespoons ketjap manis
- 1 tablespoon soy sauce
- 1⁄2 teaspoon pepper
- 4 eggs
- 4 tablespoons shallots, fried
Directions See How It's Made
- For easy you can blizt the garlic, shallots and chili, this saves chopping finely.
- Heat the oil and add the garlic/shallot/chili mix and saute for about 2 mins making sure it doesn't burn or the garlic will turn bitter.
- Add the rice, soy & ketup manis, and pepper mashing any lumps out of the rice and mixing the well. Cook a further minute or so to heat through.
- Plate up.
- Fry the eggs to just set the yolks and place on top of the rice, sprinkle with fried shallots.
- Traditionally the eggs are fried in a wok with a quite a bit of oil so they go crispy on the edges and the whites cook quickly leaving a very runny yolk. However, as much as this taste good its probably oil overload.