Ingredients
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2 tablespoons peanut oil
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3 red (Asian) eschalots, finely chopped (see Notes)
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1 long red chilli, seeds removed, thinly sliced
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2 garlic cloves, finely chopped
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2 tablespoons tomato sauce (ketchup)
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3 tablespoons soy sauce or kecap manis (Indonesian sweet soy: see Notes)
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1 teaspoon sambal oelek or hot chilli sauce (see Notes)
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10 cherry tomatoes, halved
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1 cup (80g) bean sprouts, trimmed
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8 cooked prawns, peeled (tails intact)
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3 cups cooked jasmine rice (from 1 cup (200g) uncooked rice), cooled
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2 tablespoons chopped flat-leaf parsley leaves
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1/2 iceberg lettuce, cut into 4 wedges
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4 eggs, fried
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Fried Asian shallots (optional), to garnish (see Notes)
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Coriander sprigs (optional), to garnish
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Lemon wedges, to serve
Method
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1Heat the oil in a wok or a large, deep frypan over medium-high heat. When hot, add eschalots, chilli and garlic and fry the mixture for 2 minutes until eschalots are golden.
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2Reduce heat to medium, then add the sauces, sambal oelek, tomatoes and beansprouts. Toss for 2 minutes or until well combined and beansprouts start to soften.
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3Add prawns and toss, then with your hands, scatter the rice over, breaking up any clumps. Stir-fry until hot and well combined, then toss in parsley.
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4Divide the fried rice and lettuce wedges among 4 plates. Top each with a fried egg, garnish with fried shallots and coriander (if desired), then serve with lemon wedges.
Source: taste.com.au
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