Indonesian Fried Rice
Ingredients :
| 2 | Eggs |
| 1/4 teaspoon | Salt |
| 1/3 cup | Cooking oil |
| 3 cloves | Finely chopped garlic |
| 1 | Finely chopped onion |
| 2 | Seeded and very finely chopped red chilies |
| 1 teaspoon | Shrimp paste |
| 1 teaspoon | Coriander seeds |
| 1/2 teaspoon | Sugar |
| 400g | Raw prawns, peeled and deveined |
| 200g | Rump steak, finely sliced |
| 1 cup | Long grain rice, cooked and cooled |
| 2 teaspoons | Kicap manis (sweet soy sauce) |
| 1 tablespoons | Soy sauce |
| 4 | Finely chopped onions |
| 1/2 | Finely shredded lettuce |
| 1 | Thinly sliced cucumber |
| 3 tablespoons | Crisp fried onion |
| 2 | Eggs |
| 1/4 teaspoon | Salt |
| 1/3 cup | Cooking oil |
| 3 cloves | Finely chopped garlic |
| 1 | Finely chopped onion |
| 2 | Seeded and very inely chopped red chilies |
| 1 teaspoon | Shrimp paste |
| 1 teaspoon | Coriander seeds |
| 1/2 teaspoon | Sugar |
| 400g | Raw prawns, peeled and deveined |
| 200g | Rump steak, finely sliced |
Method :
- Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil.
- Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets.
- Turn the omelet over and cook the other side for 30 seconds.
- Remove the omelet from the pan and repeat with the remaining egg mixture.
- When the omelets are cold, gently roll them up and cut them into fine strips; set aside.