Bring
the water to a boil and pour in the rice (no need to rinse). Give it a
stir so that the rice is covered by the water, put a lid on the pan and
cook for 20 minutes on the lowest heat on your smallest burner.
After
20 minutes, take the lid off and spread out the rice onto a tray. Leave
to cool, uncovered for 20-30 minutes (until room temperature), then
cover with clingfilm/plastic wrap and place in the fridge until you're
ready to use (make sure you use the rice within 24 hours).
When
you're ready to make the rice, heat 1 tbsp of the oil in a large wok or
frying pan until hot. Dust the onion in cornflour and add to the wok.
Cook, for 5-6 minutes until browned and crispy, then remove from the pan
and place in a bowl.
Turn
the heat down to medium and add another 1 tbsp of oil to the wok and
add in the shrimp paste, garlic and chilli. Heat for one minute until
fragrant, then add in the fish sauce, brown sugar, tamarind and tomato
puree and soy sauce and heat for a further minute.
Now
add the rice to the wok and cook on a high heat. Use a spatula to
ensure the rice doesn't stick to the bottom of the pan, and move the
rice around so that it's all getting reheated. Once the rice is hot
(this will take about 5 minutes), push the rice over to the side of the
pan and crack one of the eggs into the space. Making sure this bit of
the pan is over the heat, fry the egg, giving a mix with the spatula
until the egg starts to cook and look scrambled. Now mix the egg into
the rice. Add the spring onions, a pinch of salt and the crispy onions
and mix it all together. Reduce the heat to low.
Add
the remaining oil to a large frying pan and heat until hot, then fry
the remaining four eggs until the white is crisp at the edges, but the
yolk is still runny (you can baste the egg in the hot oil to make it
cook quicker.
Divide the rice between four bowls and top each with a fried egg, then serve.
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