Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 200g (7 oz) cooked sausages, roughly chopped (about 2-3 good quality pork sausages, Cumberland are a good choice)
  • 1 small onion, finely chopped (approximately ½ cup, 75g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and diced (approximately ½ cup, 75g)
  • 2 cups cooked, chilled long-grain rice (approx. 300-400g - day-old rice is best! Basmati works well)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon kecap manis (Indonesian sweet soy sauce, or substitute with 1 tbsp soy sauce + ½ tsp brown sugar) (15 ml)
  • 1 teaspoon sriracha (or other hot sauce, to taste) (5 ml)
  • 1/4 teaspoon ground ginger
  • Pinch of black pepper
  • 2 large eggs
  • Optional garnishes: sliced green onions, fried shallots, crushed peanuts, lime wedges

Instructions:

  1. Chop sausages, onion, and bell pepper. Mince garlic. Cook rice. Mix soy sauce, kecap manis (or substitute), sriracha, ginger and pepper in a small bowl.
  2. Heat oil in a large skillet or wok over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add garlic and red pepper, and cook for another minute until fragrant.
  3. Add the chopped sausages to the pan and cook until lightly browned, approximately 3-5 minutes.
  4. Add the cooked rice to the pan, breaking it up with a spatula. Pour the soy sauce mixture over the rice and stir-fry everything together until well combined and heated through, about 3-5 minutes.
  5. While the rice is cooking, fry the eggs in a separate pan to your liking (runny yolks are ideal!).
  6. Divide the fried rice between two plates. Top each serving with a fried egg and your choice of garnishes. Serve immediately.