Ingredients
Scale
- 3 cloves garlic, minced
- 1 egg
- 3 cups cooked rice
- 4 slices fish cake, thinly sliced
- 4 large prawns, peeled and deveined
- A handful of fresh squid, cleaned and sliced
- 1 tbsp light soy sauce
- 2 tbsp kecap manis (sweet soy sauce)
- 1 tsp dark caramel sauce
- 1 tbsp sambal (adjust to taste)
- Large pinch of YumYum or you can purchase here or use MSG
- 1 bird’s eye chili, finely sliced
- 1 spring onion, thinly sliced
- 2 tbsp fried garlic
- Sliced cucumber and tomato, to serve
- Fried egg, to serve
Instructions
- Heat a wok over high heat and add a splash of oil. Add the minced garlic and stir-fry until fragrant.
- Crack in the egg and scramble it quickly, breaking it into small pieces as it cooks.
- Add the cooked rice to the wok and toss thoroughly, breaking up any clumps and ensuring it’s well-coated in the egg and garlic mixture.
- Add the fish cake, prawns, and squid. Toss everything together and stir-fry until the seafood is cooked through.
- Mix in the light soy sauce, kecap manis, dark caramel sauce, and sambal. Stir well to evenly coat the rice and proteins with the sauce.
- Toss in the bird’s eye chili and sliced spring onion. Stir-fry briefly to combine.
- Sprinkle the fried garlic over the rice and give it one final toss.
- Serve hot, garnished with sliced cucumber and tomato, and top with a fried egg.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Rice
- Method: Easy
- Cuisine: Indonesian
Nutrition
- Serving Size:
- Calories: 238
- Sugar: 7.6 g
- Sodium: 3429 mg
- Fat: 7.7 g
- Carbohydrates: 19 g
- Fiber: 3.2 g
- Protein: 25.7 g
- Cholesterol: 309.5 mg