Follow these steps for perfect results
brown basmati rice
cooked and cooled
canola oil
sesame oil
shallots
finely sliced
garlic cloves
finely sliced
red chile
deseeded and finely diced
kecap manis
fermented shrimp paste
paprika
tomato paste
concentrated
carrots
diced into small pieces
tuscan kale
finely sliced
lime juice
salt
black pepper
freshly ground
eggs
fresh cilantro
finely chopped
lime wedges
sambal oelek
Heat canola and sesame oil in a wok over medium heat.
Fry shallots and garlic for 3-4 minutes until softened.
Add remaining ingredients (except rice) and cook until vegetables are just cooked through (about 5 minutes). Cover or add water if needed.
Add rice, season with salt and pepper, and mix thoroughly until coated in sauce. Adjust seasoning to taste and add more sesame oil if dry.
While warming the rice, fry eggs sunny side up in a separate pan.
Ladle fried rice onto a plate and top with a fried egg.
Sprinkle with salt, pepper, and fresh cilantro.
Serve with lime wedges and sambal oelek on the side.
Expert advice for the best results
Cook the rice a day ahead for best results.
Adjust the amount of chile to your spice preference.
Everything you need to know before you start
15 minutes
Rice can be cooked a day in advance.
Garnish with fresh cilantro and lime wedges.
Serve with a side of pickled vegetables.
Offer a variety of sambal sauces.
Complements the spice.
Discover the story behind this recipe
Popular street food and household staple.
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