1⁄2 cup oil (too much?)
3 eggs, beaten
4 onions, chopped
2 cloves garlic, minced
1-1⁄2 tsp cayenne pepper
1 cup raw shrimp
1 cup cooked chicken, diced
5 cups cooked long-grain rice (made from 2 c. raw rice)
2 Tbsp soy sauce
1 tsp brown sugar
juice of 1⁄2 lemon
salt to taste
black pepper to taste
1 cup cooked ham, shredded
Indonesia. Cook eggs in 2 Tbsp oil like an omelet, and slice. Or make scrambled eggs. Remove from pan.
Sauté the onion, garlic, and cayenne in the remaining oil, stirring constantly, until golden. Add the shrimp and stir-fry till pink. Stir in the chicken, rice, soy sauce, sugar, and lemon juice. Season with pepper and salt. Stir-fry until shrimp is cooked and all is heated through. Garnish with shredded ham and omelette strips. Serve with fried onions mixed with unsalted peanuts. Serves 6 to 8.
Adapted from International Cooking, by Frederick E. Kahn.