Indonesian Fried Rice With Coconut-Shrimp Sambal

Ingredients

• 1/4 cup vegetable oil
• 4 cloves garlic, minced
• 1/4 cup dried shrimp, soaked twice in hot water and chopped
• 3 teaspoons coconut powder
• 2 teaspoons fish sauce
• 3/4 cup lime juice
• 1/2 cup thai palm sugar
• 2 green thai bird's-eye chiles, minced
• 1 teaspoon kosher salt
• 1 teaspoon unsalted butter
• 4 eggs
• salt and pepper, to taste
• 1/4 cup english peas, shelled
• 2 tablespoons vegetable oil
• 1/4 cup thin asparagus, sliced into ¼-inch pieces
• 1/4 cup thinly sliced spring onion
• 1/4 cup thinly sliced baby zucchini
• 4 cups cooked jasmine rice, spread on a baking sheet and left to dry overnight in the fridge
• 1 cup thai basil leaves