Follow these steps for perfect results
basmati rice
cooked and cooled
eggs
beaten
water
oil
pork fillets
cut into strips
fresh red chilies
seeded and sliced
shrimp paste
ground
garlic cloves
crushed
prawns
cooked and peeled
chicken
cooked and chopped
dark soy sauce
salt
black pepper
freshly ground
Separate cooked and cooled rice grains with a fork.
Set aside the rice.
Beat eggs with water and season.
Make 2-3 thin omelettes in a frying pan with minimal oil and let cool.
Roll up each omelette and cut into strips.
Set aside the omelette strips.
Cut pork or beef fillet into neat strips.
Finely shred one chili and set aside.
Grind shrimp paste, remaining chili, garlic, and onion into a fine paste using a food processor or mortar and pestle.
Heat remaining oil in a wok and fry the paste until aromatic.
Add pork or beef, tossing to seal in the juices.
Cook for 2 minutes, then stir in chicken, cold rice, soy sauce or ketchup, and season to taste.
Stir constantly to keep rice light and fluffy and prevent sticking.
Turn onto a hot serving plate and garnish with omelette strips, celery leaves, onions, shredded chili, and coriander sprigs.
Expert advice for the best results
Use day-old rice for best results.
Adjust the amount of chili to your preference.
Add vegetables like carrots and peas for extra nutrients.
Everything you need to know before you start
15 minutes
The rice can be cooked a day ahead.
Garnish generously and serve hot.
Serve with a fried egg on top.
Add some pickled vegetables on the side.
A classic Indonesian beer.
Pairs well with the spice.
Discover the story behind this recipe
A staple dish in Indonesian cuisine, often eaten for breakfast, lunch, or dinner.
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