INGREDIENTS

  • 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

 

METHOD

Step 1 
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.

Step 2 
Combine the chilli, lime juice, kecap manis and half the peanuts in a small bowl and set aside.

Step 3 
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.

Step 4 
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.

Step 5 
Spoon the fried rice between serving bowls. Top with a fried egg, sprinkle with remaining coriander and drizzle with remaining chilli peanut sauce.