Rice with Shrimp

Ingredients

• 200 g Long grain rice
• 4 shallots
• 2 Garlic cloves
• 60 g dried shrimp
• 5 tbsp oil
• 4 eggs
• 3 tbsp sweet soy sauce
• 1 tbsp tomato ketchup
• 1 tsp Sambal oelek
• 0.5 cucumber
• fresh coriander

Instructions

1. 1.

   Add the rice to a pot with 375 ml salted water, cover tightly and bring to a boil, then simmer on low heat for 20 minutes. Remove from heat when all water is absorbed and let stand for 10 minutes.

2. 2.

   Peel and finely chop the shallots and garlic; crush the dried shrimp. Heat 1 tbsp oil in a pan. Crack the eggs and fry them into 4 sunny‑side up eggs. In a wok, heat the remaining oil, add the shallots, garlic and shrimp, and sauté until translucent. Add the rice and stir-fry for 3 minutes. Mix in soy sauce, ketchup and sambal, then cook for another 3 minutes.

3. 3.

   Plate the dish, top each portion with a sunny‑side up egg, arrange cucumber slices beside the rice, and sprinkle fresh coriander on top.