Indonesian fried rice with snake bean relish
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Serves
4
Cooking Time
Prep time 12 mins, cook 18 mins
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400 gm (2 cups)
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jasmine rice, rinsed until water runs clear
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185 ml (¾ cup)
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peanut oil
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65 gm (1 cup)
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fried shallots
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75 gm (¼ cup)
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anchovy sambal (see note)
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60 ml (¼ cup)
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each of light soy sauce and kecap manis
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1 tbsp
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tomato sauce
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1 tsp
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paprika
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4
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eggs
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| Snake bean relish |
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125 ml (½ cup)
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peanut oil
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1
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bunch of snake beans, cut into 4cm lengths
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3
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red shallots, finely chopped
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2
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garlic cloves, finely chopped
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20 gm (¼ cup)
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dried anchovies (see note)
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1 tsp
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chilli powder
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1
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Combine rice and enough water to cover by 1cm in a saucepan. Bring to the boil, then reduce heat to a simmer and cook, covered, over low heat until rice is cooked and liquid is absorbed (12-14 minutes).
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2
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Meanwhile, for snake bean relish, heat oil in a wok over high heat. Stirfry beans (1-2 minutes), then remove with a slotted spoon, reserving 2 tbsp oil in wok. Add shallot, garlic and anchovies and fry until crisp (1-2 minutes). Add chilli and beans, stir to combine, drain excess oil and set aside to cool.
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3
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Heat 125ml oil in a wok over high heat. Add rice and cook, tossing to coat grains, (1-2 minutes). Add remaining ingredients except eggs and cook until combined (1-2 minutes).
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4
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Meanwhile, heat remaining oil in a frying pan over medium heat. Crack in eggs and cook until soft-fried (2-3 minutes). Serve rice topped with egg and relish to the side.
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Note Anchovy sambal and dried anchovies are available from Asian grocers.
RECIPE Lisa Featherby
PHOTOGRAPHY Chris Chen
STYLING Mia Asker