Balinese Fried Rice

Serves 6

Ingredients:

500g raw prawns
2 tsp oil
2 eggs
2 medium onions, chopped
2 cloves garlic
3 tbsp oil, extra
¼ tsp shrimp paste
125g rump steak, finely sliced
1 cooked chicken breast, finely sliced
1½ cup (300g) long-grain rice, cooked and cooled
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp sambal oelek
1 tbsp tomato paste (tomato puree, double concentrated)
6 spring onions, finely chopped
sliced cucumber, to garnish


Method:

• Peel and devein the prawns; chop the meat.
• Heat the oil in a wok or heavy-based pan. Lightly beat the eggs and season with salt and pepper. Add the eggs to the pan and cook over moderately high heat, pulling the cooked edges of the egg towards the centre. When set, transfer the omelette to a plate, cool, and cut into fine strips. Set aside.
• Place the onion and garlic in a food processor and process until finely chopped.
• Heat the extra oil in the wok; add the onion mixture and cook over medium heat, stirring frequently until it has reduced in volume and is translucent. Add the shrimp paste and cook a further minute. Add the prawns and steak and cook over high heat for 3 minutes. Add the cooked chicken and rice and toss until heated.
• Combine the soy sauce, fish sauce, sambal oelek, tomato paste and spring onion and add to the rice mixture. Mix well. Remove the rice from the heat and transfer to a serving platter. Top with the omelette strips and garnish with sliced cucumber.

Nutrition per serve:
Protein 30g
Fat 20g
Carbohydrate 20g
Dietary Fibre 2g
Cholesterol 215mg
1495 kj (355 cal)