400 gm (2 cups)jasmine rice, rinsed until water runs clear185 ml (¾ cup)peanut oil65 gm (1 cup)fried shallots75 gm (¼ cup)anchovy sambal (see note)60 ml (¼ cup)each of light soy sauce and kecap manis 1 tbsptomato sauce1 tsppaprika4eggsSnake bean relish125 ml (½ cup)peanut oil1bunch of snake beans, cut into 4cm lengths3red shallots, finely chopped2garlic cloves, finely chopped20 gm (¼ cup)dried anchovies (see note)1 tspchilli powder
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).
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.
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).
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.