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1
Finely chop the spring onions and place the rings into a small prep bowl.
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2
Finely dice the red pepper.
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3
Finely chop the garlic.
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4
Heat 1 tbsp vegetable oil in a wok on high heat.
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5
Add the garlic and peppers to the wok and stir fry for 1 minute.
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6
Push aside to allow space for the rest of the ingredients.
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7
Now heat 1 tbsp vegetable oil in a wok on high heat.
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8
Crack the egg into the wok and fry.
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9
Once the egg is half cooked, break the yolk and cut into the white with your spatula.
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10
Now push the egg to one side of the wok to allow space for your rice.
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11
If using add prawns and cook until just pink.
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12
Separate the rice as much as possible using a wooden spoon/spatula.
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13
Add 1 tbsp vegetable oil to the wok.
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14
Once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any large clumps.
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15
If using add petit pois now.
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16
Once the rice is well mixed, add 1 tsp shrimp paste and 1 tbsp kecap manis to the pan.
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17
Continue to stir fry and make sure the paste and soy sauce get well mixed into the rice.
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18
Finally add a dash of sesame oil and stir.
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19
Serve in a large bowl with spring onion scattered on top.
