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Indonesian fried rice with snake bean relish

You'll need

400 gm (2 cups) jasmine rice, rinsed until water runs clear 185 ml (¾ cup) peanut oil 65 gm (1 cup) fried shallots 75 gm (¼ cup) anchovy sambal (see note) 60 ml (¼ cup) each of light soy sauce and kecap manis 1 tbsp tomato sauce 1 tsp paprika 4 eggs   Snake bean relish 125 ml (½ cup) peanut oil 1 bunch of snake beans, cut into 4cm lengths 3 red shallots, finely chopped 2 garlic cloves, finely chopped 20 gm (¼ cup) dried anchovies (see note) 1 tsp chilli powder


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • 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.
Note Anchovy sambal and dried anchovies are available from Asian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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