Indonesian Fried Rice with Coconut Shrimp Sambal
Ingredients
- 1/4 Cup vegetable oil
- 4 cloves garlic, minced
- 1/4 Cup dried shrimp, soaked twice in hot water and chopped
- 3 Teaspoons coconut powder
- 2 Teaspoons fish sauce
- 3/4 Cups lime juice
- 1/2 Cup Thai palm sugar
- 2 green Thai bird's-eye chiles, minced
- 1 Teaspoon kosher salt
- 1 Teaspoon unsalted butter
- 4 eggs
- Salt and pepper, to taste
- 1/4 Cup English peas, shelled
- 2 Tablespoons vegetable oil
- 1/4 Cup thin asparagus, sliced into ¼-inch pieces
- 1/4 Cup thinly sliced spring onion
- 1/4 Cup thinly sliced baby zucchini
- 4 Cups cooked Jasmine rice, spread on a baking sheet and left to dry overnight in the fridge
- 1 Cup Thai basil leaves
Instructions
Indonesian Fried Rice with Coconut-Shrimp Sambal serves 4 original recipe by The Daily Meal.
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