Cuisine
Southeast Asian
Time
25 min
Servings
3 people people
1. Finely chop the spring onions and place the rings into a small prep bowl
2. Finely dice the red pepper
3. Finely chop the garlic
4. Heat 1 tbsp vegetable oil in a wok on high heat
5. Add the garlic and peppers to the wok and stir fry for 1 minute
6. Push aside to allow space for the rest of the ingredients
7. Now heat 1 tbsp vegetable oil in a wok on high heat
8. Crack the egg into the wok and fry
9. Once the egg is half cooked, break the yolk and cut into the white with your spatula
10. Now push the egg to one side of the wok to allow space for your rice
11. Separate the rice as much as possible using a wooden spoon/spatula
12. Add 1 tbsp vegetable oil to the wok
13. Once smoking hot, add the rice to the wok and mix well, trying to separate the rice so as to remove any large clumps
14. Once the rice is well mixed, add 1 tsp shrimp paste and 1 tbsp kecap manis to the pan
15. Continue to stir fry and make sure the paste and soy sauce get well mixed into the rice
16. Add salt and pepper to taste
17. Finally add a dash of sesame oil and stir
18. Serve in a large bowl with spring onion scattered on top
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