Recipe by Kate van Schaik
Cook rice ahead in plenty of boiling water, drain, rinse well in cold water, and let dry out in the fridge. Leftover basmati rice is perfect for this.
Heat couple of tablespoons of peanut oil in wok until sizzling. Add onion, chilli, ginger, garlic and stir fry one minute.
Add ground/dry spices and sambal, fry one minute. Add a little more peanut oil if sticking. Add chopped vegetables and stir fry 1 minute, until they’ve just started to soften.
Add the rice on top and stir through for 30 seconds. Then add the sauces (soy, kecap, sesame oil, fish sauce) and the sugar and turn the rice through again. Then pat it all down fairly firmly into the bottom of the wok and let cook for a minute, just so it starts to fry on the bottom. Turn and pat down again, cook one minute. Cover wok and let steam for another minute with heat off.
Make small omelette with beaten eggs with dash of kecap manis, fried with a little peanut oil and cut into strips.
Dress with lime juice, sliced omelette, chopped coriander and fresh chilli Serve with peanut sauce
Mix all ingredients together well and bring to a bubble over low to medium heat. If too thick, can add a bit more milk. No need to simmer, done when it bubbles a little. Keeps well in the fridge.
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