In season ingredient: Eschalots
1½ cups long-grain rice
2 small red chillies, deseeded and sliced
1 long red chilli, deseeded and sliced
½ tsp shrimp paste
2 garlic cloves, sliced
3 eschalots, peeled and thinly sliced
2 tbsp vegetable oil
2 chicken breast fillets, cut into thin strips
250g small peeled school prawns or shrimp
5 green onions, thinly sliced
1 tbsp kecap manis (sweet soy sauce)
1 tbsp soy sauce
1 tsp vegetable oil (extra)
2 tomatoes, cut into thin wedges, to serve
1 Lebanese cucumber, cut in half lengthways and thinly sliced, to serve
3 eschalots (extra), peeled, thinly sliced and fried, to serve
1 Put rice in a saucepan and cover with 3 cups cold water. Put over high heat and bring to the boil. Reduce heat to medium and simmer, uncovered, for 8–10 minutes or until craters form in the rice and almost all the liquid has evaporated. Cover and turn heat to low. Cook for a further 5 minutes. Remove rice from heat and stand, covered, for 10 minutes. Run a fork through rice to separate grains. Line a baking tray with baking paper. Spread rice on tray and refrigerate for at least 2 hours, preferably overnight.
2 Put chillies, shrimp paste, garlic, eschalots and 2 tbsp water in a food processor. Process until a paste forms. Set aside.
3 Heat half the oil in a wok. When hot add a quarter of the chicken and stir-fry until golden and cooked through. Transfer to a plate. Cook remaining chicken in remaining oil and transfer to the plate. Stir-fry prawns until cooked through. Transfer to plate with chicken. Add onion to wok and stir-fry for 1–2 minutes or until bright green and just tender. Add chilli shrimp paste mixture to onion and stir until well combined and aromatic. Add rice, chicken, prawns, kecap manis and soy sauce. Stir until well combined and heated through.
4 Heat a small frying pan over medium-low heat. Add oil (extra). Break 2 eggs into frying pan and cook until white is cooked and yolk is soft. Transfer to a plate. Cook remaining eggs. Separately fry eschalots (extra). Spoon rice into bowls and top with an egg. Serve with tomato, cucumber and fried eschalots in separate small bowls on the side.