Bali Fried Rice Recipe

Number of serving: 6

Preparing time: 20 minutes

Cooking time: 20 minutes


Ingredient A:
500 g (1 lb) raw prawns 2 teaspoons oil, Peel and devein the prawns; chop the meat.
2 big eggs
2 onions
2 cloves garlic
3 tablespoons oil
1 teaspoon shrimp paste
125 g (4 oz) rump steak, thinly sliced
1 cooked chicken breast, thinly sliced
1 1/2 cups (300 g / 9 2/3 oz) long-grain rice, cooked and cooled
6 sliced cucumber, to garnish

Ingredient B:
1 teaspoon soy sauce
1 teaspoon fish sauce
1 tablespoon sambal oelek
1 tablespoon tomato paste (tomato puree, low salt high concentrated)
6 scallion, thinly chopped

Heat 1 tablespoon oil in a wok or pan. Lightly beat the eggs together with salt and pepper. Put in the eggs to the pan and cook over high heat, pulling the cooked edges of the egg towards the centre. When set, transfer the cooked egg to a plate, when cold engouh, cut into fine strips, set aside. Mix onion and garlic, thinly chopped, can use food processor. Heat the balance oil in the pan over medium heat; put in the onion mixture, stir repeatedly until it has reduced in volume and become translucent. Put in the shrimp paste and cook another 1 minute. Put in the prawns and steak and cook for 3 minutes over high heat. Put in the cooked chicken and rice and sauté until heated. Combine Ingredient B and put in to the rice mixture. Mix well. Move the rice to a plate garnish with the egg strips and cucumber. Ready to serve.

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