Like Gado Gado, this is another Indonesian street food recipe. It is a delicious mix of sweet and sour with a bit of crunch mixed with the creamy egg. Who’d have thought lime would go with a fried egg? Well it really does. You can soft poach the eggs if you prefer… It’s perfect Asian comfort food and its low budget and pretty healthy too. I love anything with a fried egg!
1 onion finely sliced
2 carrots thickly grated
½ a small cabbage shredded
½ cup of thawed frozen peas
4 minced cloves of garlic
1 teaspoon of grated ginger
2 x 250 bags of cooked brown basmati rice
1 ½ tablespoons of fish sauce or tamarind
1½ teaspoons of maple syrup
3 tablespoons of soya sauce
3 tablespoons of olive oil
A few salad onions cut into fine slivers or finely chopped
A handful of crispy fried onions ( available in tubs in supermarkets, check for gluten)
Chilli sauce (I think Sriracha is the best)
Some diced cucumber (optional)
A small bunch of Coriander finely chopped
A big bag of prawn crackers
In a large frying pan or wok, heat 2 tablespoons of the olive oil and gently fry the onions until they start to caramelise and brown. About five minutes.
Now add the the ginger, carrots, garlic and shredded cabbage and stir fry until they get tender, about another 5 minutes.
Open the bags of rice and empty the rice straight into the pan with the soya sauce, the maple syrup, peas, and the fish sauce and stir fry until the rice is heated through. Season to taste.
Leave off the heat while you fry the eggs in the rest of the olive oil.
Place the rice on plates and top with one fried egg per person.
Scatter with the spring onions, the crispy onions and the coriander.
Serve with lime wedges, diced cucumber and prawn crackers and let people help themselves to the Sriracha sauce (it’s quite hot).