- 2 shallots, peeled and roughly chopped
- 2 large garlic cloves, peeled
- 1 red chilli, roughly chopped
- 2 1/2 tbsp vegetable oil
- 150g peeled, raw shrimp
- 250g cooked long grain rice, completely cold
- 125g carrot, peeled and coarsely grated
- 1 1/2 tbsp kecap manis*
- 2 large British Lion eggs
- 2 heaped tbsp fried shallots
- 1/4 cucumber, cut into chunks
- 2 medium tomatoes, quartered
- 2 lime wedges
*If you can't find kecap manis, use 1 1/2 tbsp dark soy sauce and 1/2 tsp caster sugar instead.
1. Place the shallots, garlic and chilli in a small food processor and whizz to a paste. Alternatively, finely chop with a knife.
2. Heat 2 tbsp of the oil in a wok or large frying pan and fry the paste over medium-high heat for 1-2 minutes until fragrant.
3. Add the shrimp and cook for 2 minutes until pink.
4. Add the rice, carrot and kecap manis to the pan and cook for a further 2 minutes, stirring the rice frequently.
5. Meanwhile, heat the remaining oil in a medium frying pan over medium-high heat and fry the eggs for 2-3 minutes, until cooked to your liking.
6. Divide the fried rice between 2 plates and top each portion with a fried egg. Scatter over the fried shallots and serve with the fresh cucumber, tomatoes and lime wedge on the side.
Feeling inspired? Try one of these other delicious Asian recipes, or cook up another egg recipe