John Myers
Ingredients for 2 servings:
- 2 cups jasmine rice
- 1 shallot(s)
- 3 cloves garlic
- 1 spring onion(s)
- 2 eggs
- 1 tsp Sriracha sauce
- ½ tbsp sambal badjak
- 1 tsp, heaped oyster sauce
- ½ tsp mirin
- 1 ½ tbsp soy sauce
- 1 tbsp soy sauce, dark
- 1 tsp sesame oil
- 2 tbsp peanut oil
- 1 tsp, heaped glutamate (MSG), from the Asian store
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 25 minutes
easy and fast
Wash the jasmine rice. This is very important. Then cook it in a rice cooker and let it cool overnight. Always use cold rice, otherwise it won’t taste nearly as good. For the sauce, combine the sambal, soy sauce, mirin, oyster sauce, and sesame oil and set aside. Heat the wok with peanut oil over medium-high. As soon as it starts to smoke slightly, add the finely chopped shallots and keep stirring. After about 30 seconds, add the finely chopped garlic and keep stirring. As soon as it starts to brown slightly, add the eggs and stir until firm. Then add the cold rice and mix everything well. Make sure the rice is free of lumps; otherwise, it will break up. After about 1-2 minutes, add the sauce, remove from the heat, and mix everything well again. Finally, add the MSG. Transfer everything to a plate and garnish with thinly sliced spring onion rings. Optionally, top with sriracha.
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