- 2 cups (400g) long-grain rice
- 1 fresh red birdseye chilli, finely chopped
- 2 tbs lime juice
- 2 tbs kecap manis (see notes)
- 1/3 cup (55g) toasted peanuts, coarsely chopped
- 1/3 cup (80ml) peanut oil
- 1 tbs finely grated fresh ginger
- 1 lup chong, thinly sliced (see notes)
- 2 1/2 cups (140g) bean sprouts
- 2 5 0g (about 20) small cooked prawns, peeled
- 1/4 cup chopped garlic chives
- 1/4 cup coriander leaves
- 4 eggs
Cook rice in a large saucepan of boiling water for 12-15 minutes or until just tender. Refresh under cold running water. Drain well. Line an oven tray with a clean tea towel. Spread rice out on the tea towel. Place in the fridge to chill.
Combine the chilli, lime juice, kecap manis and half the peanuts in a small bowl and set aside.
Heat half the oil in a large wok or heavy-based frying pan over high heat. Add ginger and lup chong and stir-fry for 1 minute. Add bean sprouts and stir-fry until sprouts just wilt. Add the rice, prawns, garlic chives, half the coriander leaves, 2 tbs of the chilli peanut sauce and stir-fry until heated through.
Heat a non-stick frying pan with the remaining oil. Add the eggs, one at a time, and fry for 2 minutes or until cooked as desired. Transfer to a plate.
Spoon the fried rice between serving bowls. Top with a fried egg, sprinkle with remaining coriander and drizzle with remaining chilli peanut sauce.