400 g cooked white rice
50 g chicken thigh, cut into 1½ cm cubes
2 eggs, beaten
15 g fried onions
50 g basil leaves
60 ml cooking oil
10 g garlic
20 g shallots
50 g big red chilli
30 g red cayenne pepper
3 g shrimp paste
25 g galangal
3 g salt
8 g sugar
15 g chicken powder
20 g cauliflower
16 g carrots, cut oblique into ½ cm thick and 3 cm long
16 g cucumber, cut oblique into ½ cm thick and 3 cm long
16 g shallots, halved
15 g green cayenne pepper
15 g red cayenne pepper
30 g sugar
50 ml water
1 fried egg
Blend garlic, shallots, big red chili, red cayenne pepper, shrimp paste and galangal. Saute the blended puree in oil over medium heat until the spices are cooked and the oil separates from the paste.
Add the chicken thigh. Stir well and saute until the chicken is cooked.
Add the beaten eggs, stir.
Add the white rice and stir until well combined.
Add the basil leaves then stir again to mix evenly.
Chicken thigh can be replaced with seafood or meat.
Using refrigerated leftover rice yields the best texture for fried rice.
Boil sugar and water until the sugar dissolves. Set aside.
Prepare a bowl and put in the rest of the ingredients.
Pour the sugar water into the bowl.
Add salt and vinegar and mix well. Set aside.
Transfer the fried rice to a serving plate.
Add the pickle, crackers and top off with fried egg.
Garnish with fried onions and serve hot.