Indonesian fried rice with snake bean relish


  • Serves 4 people

  • 400 gm (2 cups) jasmine rice, rinsed until water runs clear
  • 185 ml (¾ cup) peanut oil
  • 65 gm (1 cup) fried shallots
  • 75 gm (¼ cup) anchovy sambal (see note)
  • 60 ml (¼ cup) each of light soy sauce and kecap manis
  • 1 tbsp tomato sauce
  • 1 tsp paprika
  • 4 eggs
  • Snake bean relish
  • 125 ml (½ cup) peanut oil
  • 1 bunch of snake beans, cut into 4cm lengths
  • 3 red shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 20 gm (¼ cup) dried anchovies (see note)
  • 1 tsp chilli powder
01   Combine rice and enough water to cover by 1cm in a saucepan. Bring to the boil, then reduce heat to a simmer and cook, covered, over low heat until rice is cooked and liquid is absorbed (12-14 minutes).
02   Meanwhile, for snake bean relish, heat oil in a wok over high heat. Stirfry beans (1-2 minutes), then remove with a slotted spoon, reserving 2 tbsp oil in wok. Add shallot, garlic and anchovies and fry until crisp (1-2 minutes). Add chilli and beans, stir to combine, drain excess oil and set aside to cool.
03   Heat 125ml oil in a wok over high heat. Add rice and cook, tossing to coat grains, (1-2 minutes). Add remaining ingredients except eggs and cook until combined (1-2 minutes).
04   Meanwhile, heat remaining oil in a frying pan over medium heat. Crack in eggs and cook until soft-fried (2-3 minutes). Serve rice topped with egg and relish to the side.
Note Anchovy sambal and dried anchovies are available from Asian grocers.







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