Put fried shallots,
garlic, dark brown sugar and kecap manis in a blender jar and blend in into a smooth paste.
Heat 1 tbsp oil in a
non-stick pan, add the blended paste, cooked rice and salt and toss well.
To make kimchi, take
cabbage in a bowl, add carrot, sugar, salt, vinegar, Del Monte schezwan sauce and Del monte sweet red chilli sauce and mix well.
Heat 1 tsp oil in
another pan, break the egg into the pan. Sprinkle a little salt and black pepper powder and fry. The egg yolk should be a little runny.
Transfer the rice into a
serving bowl, garnish with spring onions and fried egg and serve it with kimchi.
Cut onion in thin
round slices and then halve them. Chop cucumber and turnip into thin long slices. Cut chilli into small pieces and put all these in a salad bowl.
Take sugar, garlic, salt, white vinegar and oil in another bowl and whisk well.
Pour this dressing over
the vegetables and toss well. Keep the bowl in the refrigerator for 1-2 hours.