Ingredients
2 cups medium grain rice
2 cups filtered water
galangal, finely grated
1 tsp sesame oil
1 tbsp Malaysian sambal
3 cloves garlic, finely chopped
1 tbsp sweet soy sauce
1½ tbsp double aged soy sauce
3 shallots, finely sliced
vegetable oil
3½ tbsp smoked duck fat
4 garlic cloves, thinly sliced
2 shallots, finely diced
2 red fresno chiles, finely diced
2 green onions, finely sliced
3 large eggs
salt
3½ cups cold cooked rice
2 tsp ground white pepper
2 tsp msg
Preparation
Wash the rice twice in a colander. Transfer rice to a rice cooker and add equal parts water. Cook for 20 minutes. Put rice on a baking sheet and cover. Refrigerate overnight.
Add galangal, sesame oil, sambal, garlic, sweet soy, and double aged soy sauce into a bowl and whisk until combined.
Thinly slice shallots and add in a cold wok with vegetable oil. Turn heat on and set on medium high. Stir until shallots are golden brown. Remove and drain on a plate with paper towels. Season with salt.
Heat oil inside a wok over medium high until smoking. Swirl oil around and remove. Add duck fat and melt. Toast garlic for 15 to 20 seconds.
Add diced shallots, red chiles, and sliced green onions. Stir fry for 2 to 3 minutes. Add in beaten eggs and season with salt. Stir fry until eggs are cooked.
Add cooked cold rice and stir fry for 2 to 3 minutes. Season with black pepper and MSG. Stir to mix together.
Turn heat off. Drizzle fried rice sauce and mix until fried rice is coated evenly. Transfer to a plate and sprinkle with fried shallots and sliced green onions. Serve.
