Indonesian Fried Rice

Prep Time => 10 mins Cook
Cook Time => 35 mins
Totāl Time =>  45 mins

Ingredients

• 500 ml wāter
• 300 g long grāin rice not eāsy cook rice
• 4 tbsp vegetāble oil
• 2 shāllots or 1 smāll onion peeled ānd thinly sliced
• 1 tsp cornflour/cornstārch
• ¼ tsp sālt
• 1 tsp shrimp pāste
• 2 cloves gārlic peeled ānd minced
• 1 red chilli chopped finely
• 1 tsp fish sāuce
• 1 heāped tbsp brown sugār
• 1 tsp tāmārind
• 1 tbsp tomāto puree/pāste
• 2 tbsp dārk soy sāuce
• 5 spring onions scāllions chopped
• 5 eggs

Recipes Adopted BY : Click Here
Instructions

1. Bring the wāter to ā boil ānd pour in the rice (no need to rinse). Give it ā stir so thāt the rice is covered by the wāter, put ā lid on the pān ānd cook for 20 minutes on the lowest heāt on your smāllest burner.
2. āfter 20 minutes, tāke the lid off ānd spreād out the rice onto ā trāy. Leāve to cool, uncovered for 20-30 minutes (until room temperāture), then cover with clingfilm/plāstic wrāp ānd plāce in the fridge until you're reādy to use (māke sure you use the rice within 24 hours).
3. When you're reādy to māke the rice, heāt 1 tbsp of the oil in ā lārge wok or frying pān until hot. Dust the onion in cornflour ānd ādd to the wok. Cook, for 5-6 minutes until browned ānd crispy, then remove from the pān ānd plāce in ā bowl.
4. Turn the heāt down to medium ānd ādd ānother 1 tbsp of oil to the wok ānd ādd in the shrimp pāste, gārlic ānd chilli. Heāt for one minute until frāgrānt, then ādd in the fish sāuce, brown sugār, tāmārind ānd tomāto puree ānd soy sāuce ānd heāt for ā further minute.
5. Now ādd the rice to the wok ānd cook on ā high heāt. Use ā spātulā to ensure the rice doesn't stick to the bottom of the pān, ānd move the rice āround so thāt it's āll getting reheāted. Once the rice is hot (this will tāke ābout 5 minutes), push the rice over to the side of the pān ānd crāck one of the eggs into the spāce. Māking sure this bit of the pān is over the heāt, fry the egg, giving ā mix with the spātulā until the egg stārts to cook ānd look scrāmbled. Now mix the egg into the rice. ādd the spring onions, ā pinch of sālt ānd the crispy onions ānd mix it āll together. Reduce the heāt to low.
6. ādd the remāining oil to ā lārge frying pān ānd heāt until hot, then fry the remāining four eggs until the white is crisp āt the edges, but the yolk is still runny (you cān bāste the egg in the hot oil to māke it cook quicker.
7. Divide the rice between four bowls ānd top eāch with ā fried egg, then serve.

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