Basil Fried Rice

ingredients

400 g squid, wash, waste ink, sliced ​​½ cm thick round
½ tsp salt
½ teaspoon pepper
5 tablespoons cooking oil for sauteing
3 cm ginger, crushed
2 kaffir lime leaves, finely sliced
8 stalks lemongrass, take the white part, crushed
100 g carrots, peeled, diced ½ cm
75 g flower kecombrang (honje), thinly sliced
100 g of fresh mushroom, diced small
600 g white rice,
1 tsp salt
2 tablespoons soy sauce
4 eggs, beaten off
100 g basil leaves, leaves petiki

Seasoning, crushed coarse:

6 large red chilies
8 grains of red onion
4 cloves garlic
1 tsp shrimp paste

How to Make:

Marinate squid with salt and pepper until blended and set aside 5 minutes.
Heat the oil in a skillet over medium heat. Saute the mashed spice, ginger, lime leaves, and lemongrass until fragrant.
Enter the squid, and cook until it changes color. Add the carrots and mushrooms and stir until wilted.
Add the rice and stir well. Season with salt and soy sauce, stirring until blended. Lower the heat.
Enter the beaten eggs into the rice, stir quickly until the eggs evenly and the rice cooked, remove from heat.
Serve.

Serves 6