Indonesian Fried Rice

Ingredients

• 1/2 cucumber
• 3 tbsp vegetable oil
• 4 small onions, finely chopped
• 4 garlic cloves, finely chopped
• 4 fresh red chilies, seeded and chopped
• 3 tbsp soy sauce
• 1 tbsp tomato puree
• 350 gm cooked long grain rice
• 4 eggs
• 100 gm medium prawns, cleaned

Method

Cut the cucumber in half lengthways and scoop out the seeds. Julienne the flesh and put aside.

In a wok, heat 2 tablespoons of the oil, stir in the onions, garlic and chillies and fry until they begin to colour.

Add the soysauce and tomato puree and stir for two minutes until thick.

Toss in the rice and heat for 5 minutes until well flavoured and hot.

Meanwhile, in a large frying pan, heat the remaining oil over a medium heat and crack the eggs into it. Fry for 1-2 minutes until the whites are cooked but the yolks remain runny.

Spoon the rice into four deep bowls and cover with one fried egg each. Garnish with cucumber sticks and serve immediately.