Asian Rice Stir-fry with Shrimp and Fried Egg

Ingredients

• 200 g long-grain rice
• 4 Spring Onions
• 1 Garlic clove
• 2 Garlic cloves
• 150 g shrimp (pre-cooked, ready to use)
• 5 tbsp sunflower oil
• 2 tbsp Soy sauce
• 1 tbsp Tomato Paste
• 2 tsp sambal oelek
• 4 eggs
• pepper (ground from the mill)
• 0.25 Cucumber
• 4 tbsp roasted onion flakes (ready-made product)
• 4 fresh coriander leaves

Instructions

1. 1.

   Add rice with 375 ml salted water to a pot, seal well and bring to boil once, then simmer on low heat for 20 minutes. Remove from heat when all water is absorbed. Let stand for 10 minutes.

2. 2.

   Peel the garlic and finely chop. In a pan heat 1 tbsp oil, crack the eggs and fry into 4 sunny-side-up eggs, sprinkling with coarse ground pepper. Heat remaining oil in a wok, sauté the spring onions, add the garlic and cook until translucent. Add rice and shrimp and stir-fry briefly.

3. 3.

   Stir in soy sauce, tomato paste and sambal oelek, then continue to fry. Plate on bowls and top each portion with one fried egg. Slice cucumber into thin rounds, distribute over the rice with roasted onion flakes. Shake coriander dry and garnish the plates.