Sunday, April 10, 2011

Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce recipe. Enjoy a collection of quick & easy recipes and learn how to make Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce.

Preparation Time 20 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

2 cups (400g) long-grain rice
1 fresh red birdseye chilli, finely chopped
2 tbs lime juice
2 tbs kecap manis (see notes)
1/3 cup (55g) toasted peanuts, coarsely chopped
1/3 cup (80ml) peanut oil
1 tbs finely grated fresh ginger
1 lup chong, thinly sliced (see notes)
2 1/2 cups (140g) bean sprouts
2 5 0g (about 20) small cooked prawns, peeled
1/4 cup chopped garlic chives
1/4 cup coriander leaves
4 eggs

Method

1. Cook rice in a large saucepan of boiling water for 12-15 minutes or until just tender. Refresh under cold running water. Drain well. Line an oven tray with a clean tea towel. Spread rice out on the tea towel. Place in the fridge to chill.
  
2. Combine the chilli, lime juice, kecap manis and half the peanuts in a small bowl and set aside.
  
3. Heat half the oil in a large wok or heavy-based frying pan over high heat. Add ginger and lup chong and stir-fry for 1 minute. Add bean sprouts and stir-fry until sprouts just wilt. Add the rice, prawns, garlic chives, half the coriander leaves, 2 tbs of the chilli peanut sauce and stir-fry until heated through.
  
4. Heat a non-stick frying pan with the remaining oil. Add the eggs, one at a time, and fry for 2 minutes or until cooked as desired. Transfer to a plate.
  
5. Spoon the fried rice between serving bowls. Top with a fried egg, sprinkle with remaining coriander and drizzle with remaining chilli peanut sauce.

Notes
Kecap manis is a sweet, thick soy sauce.
Lup chong is a Chinese-style dried pork sausage and is available from the Asian food section in major supermarkets.

Source
Notebook: - December 2007, Page 155
Recipe by Cynthia Black

More Rice Recipes:

Nasi kuning (yellow rice)
Sweet black rice pudding
Caramelized Rice Pudding with Pears and Raisins
Yoghurt rice pudding
Creamed coconut rice pudding
Steamed Japanese rice 

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