- 3 cloves garlic, peeled
- 2 eschalots, peeled and roughly chopped
- 1 tsp belacan (shrimp paste)
- ½ cup canola oil
- 4 eggs
- 1 large red chilli, seeds removed
- 1 chicken breast, cut into 1 inch cubes
- 10 medium prawns, peeled and butterflied
- 12 green beans, cut into ½ inch pieces
- 4 cups cooked Jasmine rice, chilled overnight in the fridge
- 1 tbsp kecap manis (sweet soy sauce)
- prawn crackers
- sliced cucumber
- sliced tomato
Combine the garlic, eschalots, belacan and chilli in a small food processor and process to a coarse paste (rempah).
Heat the oil in a wok and fry the eggs one at a time until puffy, and browned and crisp around the edges. Set the eggs aside. You can use this oil to fry your prawn crackers if you like. Remove the oil from the wok, leaving about 2-3 tablespoons for further frying. Return the wok to medium heat.
Add the rempah to the oil and fry, stirring frequently for about 5 minutes, or until the oil separates from the solids and they are darkened and fragrant. Increase the heat under the wok and add the chicken breast, prawns and beans and toss for a minute or two until the chicken and prawns are barely cooked through. Add the rice and toss well. Drizzle over the kecap manis and mix until the rice is uniformly coated and lightly toasted. Remove the fried rice to a plate and serve with the prawn crackers, sliced cucumber and tomato, and top with a fried egg.