Indonesian Fried Rice
Indonesian Fried Rice
This is a classic Indonesian version of fried rice, simple but hearty, serve as a side dish or as a main dish. The purpose of fried rice is to use leftovers, not only does it reuse food, it prevents wasted food.
Ingredients
- 2 cups cooked white rice, add another cup to stretch this if you like
- 3 eggs, beaten
- 1 onion, chopped
- 1 leek, chopped
- 1 clove garlic, smashed and minced
- 2 fresh green chili peppers, chopped
- 200 grams chicken breast, cut into bite size pieces, (7 oz)
- 200 grams prawn/shrimp, head and tail removed, peeled, (7 oz)
- 1 tablespoon ground cumin
- 3 tablespoons sweet soy sauce
- olive oil
- cucumber, sliced, for garnish
- tomato, cut into wedges, for garnish
Instructions
- Heat a large nonstick skillet with a splash of olive oil. Pour eggs into hot skillet. Cook until the eggs begin to set. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips. Set aside.
- Heat a tablespoon or so olive oil in a wok (preferred) or large frying pan. Stir in the onion, leek, garlic, & chile peppers. Cook, stirring until onion is soft. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
- Mix in the rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes. Serve on a platter, garnish with cucumber slices and tomato wedges.
Notes
The ingredients are minimal cost at best, and if you have leftover roast chicken or leftover prawns, even better and nearly zero cost for this dish.
Variants: 1. Omit the omelet slices and cook as listed, then top each plate with a fried egg. 2. Add chopped leftover vegetables. 3. No prawn or chicken on hand? Use any meat you have, keep in mind leftovers, perfect use and less waste.
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