In countries where rice is one of the main components of all meals, it is very common to use the left over rice in simple dishes the next day. This recipe can be made for lunch, dinner or even breakfast. It is very quick and suitable for many people with different allergies or food preferences; it is nut-free, lactose-free, gluten-free and vegetarian*.
*Note: Always make sure yourself that all the ingredients that you use are suitable for your allergy as ingredients may vary by brand and allergies vary per person.
2 Red Onions
4 cloves of Garlic
2 red Chilies (due to allergies, I used 1/4 tsp chili powder for taste and 1/2 red paprika for colour)
4 tbsp Ketjap Manis**
2 tbsp Tomato Puree
350 gr. Rice, pre-cooked!
A Pickle to serve with. Here is my Pickle-Recipe.
** This is an Indonesian soy sauce. If not available, other soy sauce with 1 tbsp brown sugar, will do the trick. Use the gluten-free version if cooking gluten-free.
– Finely chop the onions. Crush the garlic. Finely slice the red chilies (with or without seeds, to taste).
– Heat some oil in a frying pan or wok. Add the onion, garlic and peppers and bake until they just start to turn brown.
– Add the tomato puree and ketjap and bake for another 2 minutes until you have a thick sauce.
– Add the pre- cooked rice and mix through the sauce. Heat through for about 5 minutes.
– In the mean while, heat some oil in another frying pan and crack an egg over it. Bake on a low heat until the whites are set but the yolk is still runny. Repeat with the other 3 eggs.
Serve the rice in a heap with the egg on top and a pickle on the side.