less than 30 mins
10 to 30 mins
Fragrant fried rice with ginger, chillies, macadamias, lemongrass, nutmeg and lime. Add turkey, chicken or prawns to suit your taste and use up whatever leftovers you have.
By Rick Stein
For the Balinese spice paste (Base gede)
- ¾ tsp black
nutmeg, freshly grated
- 15g/½oz candle nuts,
macadamia nuts, cashew nuts or roasted peanuts
- ½ tsp
shallots, peeled, roughly chopped
- 15g/½oz fresh root
ginger, peeled, roughly chopped
galangal (or extra ginger), peeled, roughly chopped
- 7g fresh
turmeric, peeled, or ½ tsp ground turmeric
- 1½ fat
lemongrass stalks, hard outer leaves removed, core chopped
- 1 medium-hot red
chilli, seeds removed, roughly chopped
- 2 red
bird’s-eye chillies, roughly chopped
- ½ tsp shrimp paste
- 1½ tsp
- ½ tsp
- 1½ tbsp
lime, juice only
For the Indonesian stir-fried rice
vegetable oil, for shallow frying
shallots, peeled, thinly sliced
salt, to taste
- 300g/10½oz long
- 520ml/18¾fl oz water
- 100g/3½oz fine
green beans, trimmed, cut into 2.5cm/1in pieces
garlic, peeled, finely chopped
- 2 medium-hot red chillies,
seeds removed, finely chopped
- 1 red bird’s-eye
chilli, thinly sliced
- 1 medium
carrot, peeled, thinly sliced
- 1 tbsp
- 1 tbsp
- 250g/9oz cold, cooked leftover
turkey, cut into small pieces
- 1 tbsp light
spring onions, trimmed, thinly sliced
- 2 tbsp
- 4 large free-range
- 2 medium-sized tomatoes, sliced
For the Balinese spice paste, grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder. Transfer the mixture to a food processor, then add the remaining Balinese spice paste ingredients and blend to a very smooth paste.
For the Indonesian stir-fried rice, heat enough vegetable oil to reach 1cm/½in up the sides of a large frying pan over a medium-high heat. When the oil is hot, add 175g/6¼oz of the sliced shallots and fry, stirring regularly, until the shallots are crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Sprinkle with a little salt, then set aside to cool. When cool, keep in an air-tight container.
Pour the rice into a heavy-based, lidded saucepan 20cm/8in in diameter. Add the water and bring it quickly to the boil. Stir once, then cover the pan with a tight-fitting lid and reduce the heat to low, until the water is barely simmering. Simmer for 10 minutes, then remove the lid and fluff the grains of rice with a fork.
Spread the steamed rice onto a baking tray. Set aside to cool (but do not refrigerate).
Cook the beans in a pan of boiling, salted water for 2-3 minutes, or until just tender. Drain well, then refresh under cold water and set aside.
Heat two tablespoons of vegetable oil in a wok (or large, deep frying pan) over a high heat, until just smoking. Add the remaining sliced shallots, the garlic, chillies and carrot and stir-fry for 2-3 minutes, or until the carrot is just tender.
Stir in the Balinese spice paste and stir-fry for a further minute, then add the tomato purée and ketjap manis and stir-fry for 20-30 seconds.
Add the cold turkey, cooked rice and blanched green beans and stir-fry over a high heat for 2-3 minutes, or until heated through. Add the soy sauce and spring onions and stir until well combined, then remove the pan from the heat. Set aside and keep warm.
Just before serving, heat the oil in a large frying pan, crack in the eggs, one at a time, and fry for 1-2 minutes, or until cooked to your liking, spooning the hot oil over the yolks as they cook.
To serve, spoon the Indonesian stir-fried rice into the centre of four warm serving plates. Sprinkle over the crisp fried shallots. Top each serving with a fried egg. Serve with baskets of prawn crackers and a plate of spiced pickles.