ABOUT
THE DISH

– 2 tbsps. peanut oil
– 3 red Asian eschalots, finely chopped
– 1 long red chilli, seeds removed &thinly sliced
– 2 garlic cloves, finely chopped
– 2 tbsps. tomato sauce or ketchup
– 3 tbsps. soy sauce or kecap manis
– 1 tsp. sambal oelek or hot chilli sauce
– S&W Diced Tomatoes
– 1 cup (80g) bean sprouts, trimmed
– 8 cooked prawns, peeled & tails intact
– 3 cups cooked jasmine rice, cooled
– 2 tbsps. chopped flat-leaf parsley leaves
– 1/2 iceberg lettuce, cut into 4 wedges
– 4 eggs, fried
– Lemon wedges
– Fried Asian shallots
– Coriander sprigs

1. Heat the oil in a wok or a large, deep frypan over medium-high heat. When hot, add eschalots, chilli and garlic and fry the mixture for 2 minutes until eschalots are golden.
2. Reduce heat to medium, then add the sauces, sambal oelek, tomatoes and beansprouts. Toss for 2 minutes or until well combined and beansprouts start to soften.
3. Add prawns and toss, then with your hands, scatter the rice over, breaking up any clumps. Stir-fry until hot and well combined, then toss in parsley.
4. Divide the fried rice and lettuce wedges among 4 plates. Top each with a fried egg, garnish with fried shallots and coriander
   (if desired), then serve with lemon wedges.