Fast Recipes

Indonesian fried rice with snake bean relish

Australian Gourmet Traveller recipe for Indonesian fried rice with snake bean relish.

By Lisa Featherby
  • 12 mins preparation
  • 18 mins cooking
  • Serves 4
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Indonesian fried rice with snake bean relish


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


  • 1
    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).
  • 2
    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.
  • 3
    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).
  • 4
    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.


Anchovy sambal and dried anchovies are available from Asian grocers.

  • Author: Lisa Featherby