This classic Indonesian fried rice features tender chicken, fresh vegetables, and a savory shrimp paste sauce, garnished with a sunny fried egg and crisp prawn crackers for an authentic taste experience.
Ingredients extracted via AI
2 ks chicken thigh114 g green beans1 ks spring onion11 g coriander0.5 ks cucumber4 ks tomato28 g prawn crackers3 PL kecap manis soy sauce2 PL light soy sauce0.5 ČL ground black pepper71 g shallot4 ks garlic clove2 ks spicy chili pepper0.5 ČL salt0.5 PL shrimp paste1 ks egg2 Šálka jasmine rice2 Šálka water227 g shrimp2 PL oil
Procedure generated via AI
Cook two cups of jasmine rice using two cups of water, or use leftover rice if available.
Cut two chicken thighs into pieces and remove the skin.
Chop 4 ounces of green beans, one spring onion, 0.4 ounces of coriander, half a cucumber, and four tomatoes.
Prepare one ounce of prawn crackers.
In a small bowl, mix 3 tablespoons of sweet kecap manis soy sauce, 2 tablespoons of light soy sauce, and half a teaspoon of ground black pepper.
Slice 2.5 ounces of shallots and place them in a mortar.
Add four garlic cloves, two hot or mini chili peppers, and half a teaspoon of salt. Crush everything to release the flavors.
Stir in one tablespoon of shrimp paste and mix well.
Heat oil to 340°F (171°C) and fry the prawn crackers three at a time until they puff up. Remove and lower the heat.
Fry each egg individually until the bottom is golden brown, then set aside.