Make the Indonesian version of fried rice in under 30 minutes with our take on this Asian favourite and impress your family and friends
|Prep time||15 minutes|
|Cook time||10 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Finely 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.