– posted by K.-H. Boller – modified by Bollerix
Rinse the long grain rice until the water remains clear, then put it in 375 ml of salted water in a saucepan with a tight-fitting lid. Once the water boils, reduce the temperature sharply and cook the long-grain rice at low temperature with the lid closed for 15 to 20 minutes. When all the water is absorbed and the surface is dry, remove the saucepan from the stove. Allow long grain rice to swell for about 10 min. with the lid closed before proceeding.
Remove the peel from the shallots and garlic and chop them. Mash terasi with the back of a spoon.
Heat a tablespoon of oil in a frying pan. Beat the eggs and fry four fried eggs over medium heat, season with salt and set aside.
When the long grain rice is cooked, heat the remaining oil in the wok or a large frying pan. Saute the shallots, garlic and terasi until translucent. Add the long-grain rice and stir-fry over high heat for three minutes. Then mix ketjap manis, ketchup, and sambal ulek into the long-grain rice and cook everything together, stirring throughout, for another three minutes.
Divide the fried long grain rice evenly among four plates and place a fried egg on each unit. Sprinkle with fresh coriander greens to taste and garnish with cucumber slices, fried onions or possibly crab bread (krupuk).
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