Left-over rice has found its way to shine in this classic Indonesian comfort food. It's reheated and fried in spices and soy sauce, with shallot and garlic, until really flavorful and delicious. To top it off, it's served with a fried egg and some cucumber slices for a touch of freshness. I really love it for breakfast and it's so easy to make there's no excuse for postponing it whenever you have remaining rice on your hands. Enjoy. :)
Recipe source: Saveur.
Last year: Prosciutto-wrapped turkey fillets with early summer salad.
Two years ago: Ganse Schmaltz Back-Kartoffeln (German goose fat baked potatoes).
Three years ago: Stuffed baked avocados (Middle Eastern).
Ingredients (serves 1):
- 1/2 teaspoon shrimp paste
- a pinch of brown sugar
- 1/2 of a shallot
- 1 garlic clove
- 1/2 of a red chili
- 2 tablespoons peanut oil
- 1 cup left-over cooked white rice
- 1 egg
- salt and pepper to taste
- 1 tablespoon kecap manis (Indonesian sweet soy sauce)
- 1 small cucumber for serving
Heat the oil and the shrimp paste in a deep pan until it "melts". Add the minced shallot and garlic clove and chili and stir-fry until softened, 2-3 minutes. Add the brown sugar and soy sauce and mix well. Add the rice and stir and fry, breaking any rice clumps with your spatula until all the rice is heated through and colored. Season with salt and pepper to taste and transfer to a serving bowl.
Fry the egg in the pan, adding more salt and pepper on the yolk. When the egg is soft-fried, transfer it on top of the rice. Also add the cucumber, halved length-wise and sliced, on the side.
It's done, dig in! :)