Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 2
- 2 eggs110g
- 12 g ikan bilis12g
Carbs· 1
- 45 g rice (cooked & chilled, day-old)45g
Vegetables· 3
- 120 g cauliflower, riced120g
- 60 g kangkung, cut60g
- 1 shallot, sliced15g
Sauces· 2
- 20 g low-oil sambal20g
- scant 1 tsp fish sauce(staple)4g
Fats & oils· 1
- 1 tsp oil(staple)5g
Rice the cauliflower (grate or pulse), pat very dry. Toast the ikan bilis crisp in a dry pan or air fryer.
Why? Cauliflower rice runs 25 kcal/100 g versus rice's 130 — blending a third in is texture-invisible and halves the carbs. Drying it well is what stops the fry going soggy.Next up:High heat: oil, shallots till fragrant, sambal for 30 s, then crack in the eggs and scramble.
High heat: oil, shallots till fragrant, sambal for 30 s, then crack in the eggs and scramble.
Why? Sambal fries BEFORE the egg — raw sambal stirred through rice tastes flat; frying it first is where the kampung flavour happens.Next up:Cold rice and cauliflower rice in; press, break up and toss on high for 3 min until every grain separates.
- 3 min · hands-free
Cold rice and cauliflower rice in; press, break up and toss on high for 3 min until every grain separates.
Why? Day-old rice has retrograded starch and a dry surface — that's what makes grains separate. Fresh hot rice just turns to mush.03:00Next up:Kangkung and half the ikan bilis for 60 s; season with fish sauce. Plate and crown with the remaining crispy bilis.
Kangkung and half the ikan bilis for 60 s; season with fish sauce. Plate and crown with the remaining crispy bilis.
Why? Half the bilis fries in for savoury depth, half lands on top for crunch — one ingredient, two jobs.Tip: Add 100 g shredded chicken breast to push protein past 40 g.