Classic Indonesian Fried Rice

Ingredients

3 eggs
pinch salt
4 Tbsp vegetable oil
6 shallots or 1 large onion chopped
2 cloves garlic, crushed
1 piece ginger 1 inch long, chopped
2-3 small red chillies, seeded and finely chopped
1 Tbsp tamarind sauce
1 1/2 inch square piece of shrimp paste
1/2 tsp turmeric
6 tsps creamed coconut
juice of two limes
2 tsps sugar
1/2 tsp salt
12 ounces lean pork or chicken breast, sliced
12 ounces fresh or cooked prawns, peeled
6 ounces bean sprouts
6 ounces Chinese leaves, shreaded
6 ounces frozen peas, thawed
9 ounces long grain rice, cooked to make 1 1/2 pounds
1 small bunch of coriander or basil roughly chopped for garnish

Instructions

Serves 4-6. In a bowl beat the eggs with a pinch of salt. Heat a non-stick pan over a moderate heat. Pout in the eggs and move the pan around until they begin to set. When set roll up, slice thinly and set aside. Heat 1 Tbsp of the oil in a wok and fry the shallots or onion until evenly brown. Remove from pan, set aside and keep warm. Heat the remaining oil in the wok, add the garlic, ginger and chillies and soften without coloring. Stir in the tamarind and shrimp paste, turmeric, coconut, lime, sugar and salt. Combine briefly over a moderate heat. Add the pork or chicken and prawns and fry for 3-4 minutes. Toss the bean sprouts, Chinese leaves and peas in the spices and cook briefly. Add the rice and stir-fry for 6-8 minutes, stirring to prevent it from burning. Turn out into a large serving plate. Garnish with the eggs, fried shallots or onions, and the chopped corriander or basil.