Ingredients
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5 cups (500 g) cold cooked Rice
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3 tablespoons Oil
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4 Egg
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4-5 Shallots
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1-2 red finger-length Chiles
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2 cloves Garlic
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2 teaspoons dried Shrimp
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5 oz (150 g) fresh Shrimp
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1 cup (200 g) leftover cooked or fresh Chicken
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2 cups (250 g) thinly sliced Cabbage
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1 tablespoon sweet Indonesian Soy Sauce
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Accompaniments
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1 portion Javanese Fried Chicken
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½ portion Fragrant Beef
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1 portion Sambal Kecap
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½ portion Mixed Vegetable Pickles
Directions
Steps
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1
Done
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Prepare the Javanese Fried Chicken, Beef Satay, Crispy Fried Shallots, Sambal Kecap and Mixed Vegetable Pickles by following the respective recipes. |
|
2
Done
|
Flake the cold rice with a fork or your fingers to separate the grains. Set aside. |
|
3
Done
|
Lightly grease a non-stick skillet with a little oil and fry the eggs sunny side up. Remove from the heat and set aside. |
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4
Done
|
Heat the remaining oil in a wok over medium heat and stir-fry the shallots, garlic, minced chili and dried shrimp paste until fragrant, 1 to 2 minutes. Add the shrimp and chicken and stir-fry until almost cooked, about 2 minutes, then add the cabbage and continue to stir-fry for 2 more minutes until the meat and vegetables are cooked. (If using cooked meat, add to the wok with the cabbage and stir-fry until the cabbage is slightly wilted, about 2 minutes.) Increase the heat to high, add the rice, salt and sweet Indonesian soy sauce, and stir-fry briskly until all the ingredients are mixed well and heated through, about 2 minutes. Remove from the heat. |
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5
Done
|
Transfer the fried rice to a serving platter, top with the fried eggs and arrange the fried chicken and satays on the side. Garnish with cucumber and tomato slices (if using) and serve with the Accompaniments on the side. |
