This is the best way to use up leftover cooked rice – and anything else in the fridge, from roast chicken or beef to hot-smoked salmon, mushrooms or greens. Kecap manis is a caramelised sweet soy sauce from Indonesia that is literally transformative. Add a spoonful of sambal oelek or chilli sauce as well, if everyone’s up for it.
500g cooked jasmine rice* (from 300g raw)
2 eggs, beaten
1 tbsp plus 1 tsp peanut oil
100g streaky bacon, chopped
1 garlic clove, finely sliced
100g mixed Asian mushrooms
2 tbsp soy sauce
2 tbsp kecap manis
half red chilli, sliced (optional)
3 spring onions, finely sliced
1. Heat 1 tsp oil in a frypan, pour in the beaten egg, and swoosh it around the pan with a wooden paddle until just set. Remove and roughly chop.
2. Add 1 tbsp oil to the pan and fry the bacon and garlic until crisp. Add the mushrooms and toss well for 1 minute. Add the rice, soy sauce, kecap manis and chilli, if using, and toss well over high heat until the rice is brown and starting to crisp, breaking up any clumps as you go. Add the egg and half the spring onions and serve with remaining spring onions on top.
If you like this recipe, try Jill’s pork belly congee with ginger and soy.