Gado Gado Salad Recipe with Fried Rice | olivemagazine

Ingredients

• 1 large aubergine cut into 2cm dice
• 2 tbsp vegetable oil
• 1 red chilli
• 3 eggs large
• 175g green beans
• 150g frozen peas
• 1 tbsp toasted sesame oil
• 5 cloves garlic finely chopped
• 4 echalion shallots diced
• 500g cooked basmati or jasmine rice
• 4 tbsp kecap manis see notes below
• 2 tbsp light soy sauce
• a small bunch coriander roughly chopped
• 200g chinese leaf cabbage shredded
• 2 handfuls prawn crackers
• ½ cucumber sliced thinly
• 2 tbsp ready-made crispy onions see notes below
• 3 tbsp smooth peanut butter
• 1 tbsp kecap manis
• 2 tsp fish sauce
• 2 tsp soft light brown sugar
• 75ml light coconut milk
• 1 lime juiced