Indonesian fried rice made easy but absolutely delicious!!
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4 People
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Serves: 4 People
- 1 cup Jasmine rice
- 1/3 Coconut cream
- 2 tbsp Red curry paste
- 1 tbsp Peanut butter
- 3 tbsp Kecap manis
- 1 bunch Spring onions
- 2 Carrots
- 1 large clove Garlic
- 2 cobs Corn
- 1/2 Green chilli, (optional)
- 2-3 Chicken thighs
- 1 Egg, per serve
- 2 Limes
- 1 tbsp Fish sauce
- 1 Cucumber
- Dried shallots
- Sriracha, (optional)
Cook rice in 3 cups of boiling water for approx 15 mins (or however you normally cook your rice then drain once cooked.
– optimal to cook rice the day before and put in fridge to dry overnight in container.
– if cooking rice as you make dish, cook rice first, spread out on plate and place in fridge to dry until you fry it in the pan.
Next make the marinade: add coconut cream, 1 tablespoon curry paste, peanut butter and 1 tablespoon of kecap manis to a bowl and stir. Cut up chicken thighs into small pieces and place into bowl to marinade.
– do this the day before and marinate chicken over night in fridge if possible.
Finely chop the bottom half of spring onions and place into bowl for veg for rice. Set aside top halves for the garnish.
Peel and finely dice carrots and put into bowl with spring onion.
Add garlic and kernels of corn to veg bowl.
For garnish finely chop top halves of spring onion and green chili and place in separate bowl together.
Thread chicken onto skewers – if doing skewers on BBQ soak them in water first so not to burn.
Get pan and oil really hot then add a small amount of skewers at a time and cook for 2 minutes either side.
After cooking the chicken, add eggs to pan to fry using residual oil. 4-5 mins to cook.
Give pan a wash and dry then put back on high heat. Add a glug of oil to pan.
Once oil is heated, add a tablespoon of curry paste and bowl of chopped veg. Give that a stir and allow to cook for a couple of mins.
Add zest of 2 limes.
Once veg starts to soften add rice, half at a time and mix through veg.
Add 2 tablespoons of kecap manis, 1 tablespoon of fish sauce and iuice of 2 limes.
Pull off stove once rice is colored with kecap manis and veg has softened.
Serve in a mound by filling small bowl with rice and flipping over like a sand castle) or spoon onto plate.
Top with fried egg, spring onion and chili garnish, a few peeled ribbons of cucumber and dried shallots.
Place a couple of skewers of chicken next to rice.