Sambal Fried Rice

Fried rice comes in many forms and flavors across Asia. In Malaysia and Indonesia, our proclivity for spice and punchiness makes sambal fried rice a staple in many local restaurants and eateries. Imagine regular fried rice, but with a big kick of savory, umami, aromatically spiced sambal. That is our beloved sambal fried rice. Our recipe here is easily replicable at home, and you can use as much or as little sambal in it as you like!

Sambal Fried Rice

SERVES TIME

2-4 15 mins

INGREDIENTS

2 tbsp vegetable oil, or any other neutral oil
6 cloves of garlic, minced
2 tbsp Homiah Sambal Chili Crunch (Original or Seaweed flavor), plus more to garnish
2 eggs
4 cups cooked white rice, preferably day-old leftover rice kept in the fridge
1 tbsp soy sauce
2 tbsp sesame oil
1 stalk spring onion, finely sliced

METHOD

Pour the vegetable oil into a wok or large frying pan set over medium heat. Once the oil starts to smoke, add in the garlic and fry for 2-3 minutes, until lightly browned and aromatic. Add in the Homiah Sambal Chili Crunch, and fry for 1 minute.
Crack the eggs into a bowl and whisk well. Then, pour the eggs into the wok, and keep mixing and stirring until the eggs are set.
Next, add the cooked rice to the wok or pan, along with the soy sauce and sesame oil, and stir-fry for 2 minutes until everything is well-mixed.
Finally, add the sliced spring onions in with the rice, give it a final toss, and plate it up.
Top with a teaspoon (or more!) of our Homiah Sambal Chili Crunch, and dig in!

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