Ingredients
2 Tbsp | Vegetable oil |
1 | Vegetable stock cube, crumbled |
200 g | Bacon lardons, or use small cubes of pork, chicken or prawns |
1 | Baby leek, or 2 spring onions, thinly sliced |
600 g | Jasmine rice, cooked, cold |
3 | Eggs, beaten with the milk |
2 Tbsp | Milk |
FOR THE BUMBU:
4 | Shallots, finely chopped |
2 | Garlic cloves, finely chopped |
2 Tbsp | Smoked chilli sambal, or use 2 lomboks (large red chillies, seeded and finely chopped |
1 tsp | Shrimp paste, crumbled |
Directions
- Pound all bumbu ingredients to a smooth paste using a pestle and mortar. Gently cook the bumbu in one tablespoon of oil in a wok until fragrant, for about three minutes, then stir in the crumbled stock cube.
- Tip in the lardons or meat/prawns and stir-fry for about three minutes. Add the leek or spring onion. Gradually mix in the rice - separate the grains beforehand - and toss gently until everything is piping-hot.
- Turn out on to a warm serving dish. Heat the remaining oil in the wok, add the egg mixture and cook to make an omelette.
- Cut the omelette into strips and serve on top of the rice.