Prep time: Depends
on how fast you can chop up the ingredients. I take a long time to cut things.
It also cuts a lot of time if the rice is already cooked. We use leftover rice,
while fresh new rice is cooking. (*A helpful reader pointed out that it’s
important to use leftover rice because it has less moisture. The full
explanation is here.)
don’t believe in counting those in Indonesia, and we’re fans of the empty
calories (i.e. krupuks).
·A handful of shallots
·A handful of garlic
·A handful of red chili peppers
·One large red chili pepper
·About 5 cups of cooked rice
1) Cut the red
shallots, garlic, and red chili peppers.
Fry all this together using a wok-like pan and about ¼ cup of vegetable oil.
Once the mixture is sufficiently soft and cooked, remove it from the oil. Use a
stone grinder to mash the ingredients;. Add about 1 teaspoon of salt.
Crack two eggs and scramble in the same wok with same, leftover oil.
Once the eggs are scrambled, stir in about 5 cups of cooked, white rice.
Stir in the ground mixture of garlic, peppers and shallots.