← Nouns Cooking · Indonesian & Filipino

Ingredients

• 750 g cooked jasmine rice, cold (day-old is best)
• 4 Shallot, peeled
• 3 cloves Garlic
• 2 Red chilli, roughly chopped
• 1 tsp terasi (shrimp paste) (optional)
• 3 tbsp Vegetable oil
• 200 g boneless chicken thigh or breast, thinly sliced
• 150 g Prawns (shrimp), peeled (optional)
• 3 tbsp Kecap manis (sweet soy)
• 1 tbsp Soy sauce
• ½ tsp White pepper
• Salt
• 4 Eggs
• 1 Cucumber, sliced
• 2 Tomato, cut into wedges
• 3 tbsp Crispy fried shallots
• 2 Spring onion, sliced
• 1 handful Prawn crackers (krupuk) (optional)

Method

1. Pound or blend the shallots, garlic, chillies and terasi (if using) into a coarse paste. Break up any clumps of cold rice with your fingers.
2. Heat the oil in a wok over high heat. Fry the paste for 1–2 min, stirring, until it smells sweet and starts to colour.
3. Add the chicken and stir-fry for 3 min until cooked through, then add the prawns (if using) for 1 minute until pink.
4. Tip in the rice and toss for 2–3 min until every grain is hot. Drizzle over the kecap manis and soy sauce, add the white pepper and keep tossing for 1–2 min until the rice is evenly caramel-brown and a few grains catch and crisp. Taste for salt.
5. In a separate pan, fry the eggs in plenty of hot oil so the edges blister and crisp while the yolks stay runny.
6. Pile the rice onto plates, top each with an egg and scatter with fried shallots and spring onion. Serve with cucumber, tomato, krupuk and sambal on the side.

Tips

• Freshly cooked rice turns mushy; use rice cooked the day before and kept in the fridge. Cool it quickly after cooking and refrigerate within an hour.
• Terasi adds a deep savoury funk but is fermented shrimp, so leave it out for shellfish allergies.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Not Quite Nigella