GOURMET FAST
Indonesian fried rice with snake bean relish

Indonesian fried rice with snake bean relish

Serves 4

Cooking Time Prep time 12 mins, cook 18 mins



400 gm (2 cups)   jasmine rice, rinsed until water runs clear
185 ml (¾ cup)   peanut oil
65 gm (1 cup)   fried shallots
75 gm (¼ cup)   anchovy sambal (see note)
60 ml (¼ cup)   each of light soy sauce and kecap manis
1 tbsp   tomato sauce
1 tsp   paprika
4   eggs
Snake bean relish
125 ml (½ cup)   peanut oil
1   bunch of snake beans, cut into 4cm lengths
3   red shallots, finely chopped
2   garlic cloves, finely chopped
20 gm (¼ cup)   dried anchovies (see note)
1 tsp   chilli powder


1 Combine rice and enough water to cover by 1cm in a saucepan. Bring to the boil, then reduce heat to a simmer and cook, covered, over low heat until rice is cooked and liquid is absorbed (12-14 minutes).
2 Meanwhile, for snake bean relish, heat oil in a wok over high heat. Stirfry beans (1-2 minutes), then remove with a slotted spoon, reserving 2 tbsp oil in wok. Add shallot, garlic and anchovies and fry until crisp (1-2 minutes). Add chilli and beans, stir to combine, drain excess oil and set aside to cool.
3 Heat 125ml oil in a wok over high heat. Add rice and cook, tossing to coat grains, (1-2 minutes). Add remaining ingredients except eggs and cook until combined (1-2 minutes).
4 Meanwhile, heat remaining oil in a frying pan over medium heat. Crack in eggs and cook until soft-fried (2-3 minutes). Serve rice topped with egg and relish to the side.

Note Anchovy sambal and dried anchovies are available from Asian grocers.

RECIPE Lisa Featherby PHOTOGRAPHY Chris Chen STYLING Mia Asker

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