Indonesian style fried rice

serves: 4

2 cups long grain rice
1 fresh chili
2 tbs lime juice
2 tbs kecap manis (sweet, thick soy sauce)
1/3 cup toasted peanuts
1/3 cup peanut oil
1 tbs grated ginger
1 lup chong (Chinese style dried pork sausage)
20 small cooked prawns
1/4 cup garlic chives, chopped
1/4 cup coriander leaves
4 eggs


Cook rice in large saucepan for 12-15 minutes. Refresh under cold water and drain well. Line an oven tray with a clean tea towel, spread rice out on it and place in fridge to chill.

Combine chili, lime juice, kecap manis and half the peanuts in a small bowl and set aside.

Heat half the oil in a large wok over high heat. Add ginger and lup chong and fry for 1 minute. Add rice, prawns, garlic chives, half the coriander, 2 tbs of chili peanut sauce and fry until heated through.

Heat non stick pan with the remaining oil. Add the eggs one at a time and cook until desired. Transfer to a plate.

Spoon fried rice between bowls, top with egg and drizzle with remaining sauce.