Chicken, Shrimp and Egg Fried Rice

Jennifer S.

4 shallots or 1 yellow onion, coarsely chopped
2 cloves garlic
1 teaspoon dried shrimp paste
2 fresh small red chili peppers, seeded
1/2 teaspoon ground turmeric
2 tablespoons ketchup
1 tablespoon Indonesian sweet dark soy sauce (ketjap manis)
2 tablespoons light soy sauce
3-4 tablespoons peanut oil or corn oil
5 cups COLD, cooked white rice
1 1/2 cups shredded green cabbage
3/4 cup green peas, blanched for 1 minute and drained
1/4 lb medium-sized shrimp, peeled and deveined
1 cup diced, cooked chicken
4 green onions, sliced
4 eggs

In a mortar or mini food processor, combine the shallots or onion, garlic, shrimp paste, chilies and turmeric and mash with a pestle or grind to a paste; set aside. In a bowl, mix together the catsup and dark and light soy sauces; set aside.
Place a wok over medium-high heat. When it is hot, add 2 tablespoons of the oil. When the oil is hot, add the spice paste and fry, stirring continuously, for 2 minutes.
Raise the heat to high. Crumble the cold rice between your palms into the wok. Using a wok spatula, toss and gently flatten any clumps of rice until the grains are separated. Add the catsup mixture and stir-fry until all the rice grains are evenly coated. Add the cabbage, peas, shrimp and chicken; stir and toss until the shrimp turns pink, 2-3 minutes. Divide the rice among 4 individual plates and garnish with the green onions. Cover loosely to keep warm.
Reheat the wok over medium-high heat. When it is hot, add 1/2 tablespoon of the oil. When the oil is hot and almost smoking, crack 1 egg directly into the oil. Fry until the edges are blistered and crisp and the whites are almost set, about 1 minute. Using a slotted spatula, turn the egg over and fry for a few seconds longer to brown. Transfer the fried egg to the top of 1 plate of rice. Repeat with the remaining oil and eggs. Serve hot.