About this recipe:Being a dish originally from Indonesia, there are various permutations which generally revolve around what type of meat or fish should be included. This recipe uses pork and prawns whilst also substituting fish sauce for shrimp paste which can be hard to obtain for some. Please note: as with all dishes that include fried rice, a favoured method is to use leftover rice, or alternatively precook the rice, let it cool and place it in the fridge for several hours or overnight.
3 finely chopped fresh medium strength chillies (any colour)
4 finely diced cloves garlic
150g defrosted cooked peeled prawns
1 tablespoon fish sauce
300g cooked long grain rice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Preheat wok to medium heat with vegetable or olive oil and immediately add the diced pork, diced shallots and half of the dark soy sauce. Cook and stir for 4 to 5 minutes until the pork starts to cook through.
Add the mushrooms, half of the fresh chillies and the garlic and cook for a further 3 to 4 minutes until the mushrooms start to soften and cook.
Add the peeled cooked prawns, the remaining chillies, the remaining soy sauce and the fish sauce, cook and stir for another 2 to 3 minutes.
Turn the heat up and add the cold precooked rice, stirring frequently to allow the rice to take on the dark sauce and to avoid sticking and burning. Cook for a further 3 to 5 minutes until the rice is heated through and serve.