This Indonesian way with fried rice - jazzing it up with prawns,tomatoes,bean sprouts and herbs - is very handy when you have cooked too much rice,or indeed,have leftovers such as chicken,ham or salmon.
2 tbsp peanut oil
3 French shallots (eschalots),finely chopped
1 red chilli,finely sliced
2 garlic cloves,finely sliced
2 tbsp tomato sauce
3 tbsp soy sauce or kecap manis
1 tsp chilli sauce or sambal oelek
10 cherry tomatoes,halved
1 cup bean shoots,washed
8 prawns,cooked and peeled
3 cups cooked jasmine rice,chilled
3 tbsp chopped parsley
1 iceberg lettuce,cut into wedges
4 eggs,fried
2 tbsp deep-fried shallots
8 sprigs coriander
1 lemon,cut into wedges
Heat a wok or fry pan until hot. Add oil,and fry shallots,chilli and garlic for 2 minutes until golden.
Add tomato sauce,soy sauce,chilli sauce,tomatoes and bean shoots,and toss over medium heat until well-mixed. Add the prawns and toss,then scatter the rice over the top with your hands,breaking up any clumps. Toss well until hot,adding the parsley at the end.
Serve with a wedge of iceberg lettuce and top with a fried egg. Scatter with deep-fried shallots and coriander and serve with lemon wedges.
Tip:Serve with a little extra sauce made up of 2 tbsp soy,2 tbsp tomato sauce and 1 tbsp sweet chilli sauce.
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