- June 2017
- Serves 4
- Hands-on time 30 mins, cook time 30 mins
Use leftover rice in this quick and easy Indonesian recipe from Victoria Glass’s book Too Good To Waste.
- Dairy-free recipes
- 6 shallots, finely sliced
- Sunflower oil, for frying
- 6 garlic cloves, crushed
- 1 tsp shrimp paste
- 2 tsp tamarind paste
- 3 red bird’s eye chillies, deseeded if you don’t like too much heat, and finely chopped
- A thumb of root ginger, peeled and finely grated
- 1 lemongrass stalk, trimmed, bruised and finely chopped
- 2 large carrots, scrubbed and cut into fine matchsticks
- 150g chestnut mushrooms, finely sliced
- 2 tsbp kecap manis (Indonesian sweet soy sauce. If you can’t find it, substitute for regular soy plus 2 tsp soft brown sugar)
- 400g cooked basmati rice
- 6 spring onions, finely sliced
- 1 large bunch of coriander, stalks finely chopped, leaves roughly chopped
- 4 eggs
- ½ cucumber, sliced into batons
- Fine sea salt and freshly ground black pepper
- Sriracha, to serve (optional)
- Put the shallots in a small saucepan and just cover with oil. Cook slowly over a medium heat for about 15 minutes, stirring every now and then, until golden. Turn the heat down if they start to catch. Remove from the heat and scoop the shallots out of the oil with a slotted spoon and drain on paper towels. They will crisp up on cooling.
- Spoon off all but 1 tablespoon of the oil (see tip) and put the pan over a medium heat. Add the garlic, shrimp paste, tamarind paste, chillies, ginger and lemongrass and fry for 2 minutes. Add the carrots and mushrooms and fry for a few minutes to soften. Add the kecap manis and stir in the rice. Keep stirring for a few minutes until the rice is heated through. Stir through the spring onions/scallions and the coriander.
- In a separate frying pan, fry the eggs until just set, then sprinkle a little salt over the yolks.
- Season the rice with a little salt and pepper and stir in the cucumber batons to warm (you can serve these on the side if you prefer). Divide among four warm bowls and sprinkle with the crispy shallots. Rest a runny fried egg, sunny-side up, on top of each bowl. You can serve with a squirt of sriracha, if you like.
Extracted from Too Good To Waste by Victoria Glass © Victoria Glass 2017 published by Nourish Books, London. Hardback, £14.99. Photography by Danielle Wood.
Save the cold shallot-flavoured oil for making salad dressings, or to serve with balsamic vinegar to dunk bread in.
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