Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 800 gcooked rice, cooled promptly and kept refrigerated
- 4 eachlarge eggs
- 150 gcarrot, finely diced
- 150 gcabbage, shredded
- 120 gshallots, finely sliced
- 4 clovegarlic, minced
- 1 eachred chili, finely chopped
- 3 tbspneutral oil, divided
- 3 tbspvegetarian kecap manis sweet soy sauce
- 1 tbspsoy sauce
- 200 gcucumber, sliced
- 200 gtomato, sliced
- 2 eachscallions, sliced
Make it
- Break up clumps in the cold cooked rice with a spoon. Use rice that was refrigerated promptly after cooking; this recipe begins with cooked rice and does not include making and chilling a fresh batch.
- Heat 2 tablespoons oil in a wok over medium-high heat. Stir-fry shallots, garlic and chili for 2 minutes, then add carrot and cabbage for 4 minutes until tender-crisp.
- Add the rice, kecap manis and soy sauce. Stir-fry for 5–7 minutes, scraping and turning, until evenly coloured, steaming throughout and reheated to 74°C / 165°F.
- Meanwhile, heat the remaining oil in a nonstick pan over medium-low heat. Fry the eggs for 4–5 minutes, covering until whites and yolks are firm and reach 71°C / 160°F.
- Divide the fried rice among four plates, top each with an egg and scallions, and serve cucumber and tomato alongside.
Ingredients, recipe context & sources
Ingredient flags: Eggs, Soy, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.