Make the Indonesian version of fried rice in under 30 minutes with our take on this Asian favourite and impress your family and friends
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 529 |
| Fat | 25g |
| Saturates | 4g |
| Protein | 18g |
| Carbs | 57g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely grate the garlic and ginger. Finely chop the chillies, spring onions and lemongrass.
Heat a wok or large frying pan over a high heat until smoking.
Add 2 tbsp sesame oil, then fry the vegetables for 2-3 minutes. Add the garlic, ginger, chilli, spring onion, lemongrass and baby corn. Stir-fry for 2-3 minutes until fragrant. Add the rice.
Mix together the tamari, honey and shrimp paste. Add to the wok along with a squeeze of lime, making sure to coat all the ingredients well. Set aside and keep warm.
Heat the remaining sesame oil in a non-stick frying pan over a high heat and fry the eggs in the hot pan for 2-3 minutes so the yolks are still runny.
Divide the rice mixture between 4 bowls, top each with a fried egg, bean sprouts, roughly chopped coriander and sprinkle over the sesame seeds.
