The Ultimate Indonesian Cookbook: 111 Dishes From Indonesia To Cook Right Now (World Cuisines Book 52) by Bodic Slavka
Author:Bodic, Slavka
Language: eng
Format: epub
Published: 2022-11-21T00:00:00+00:00
Indonesian Fried Rice
Preparation time: 5 minutes
Cook time: 19 minutes
Nutrition facts (per serving): 252 Cal (8g fat, 10g protein, 4g fiber)
Simple and easy to make, this recipe is a must to try on this menu. Indonesian fried rice is a delight for the dinner table and can be served with all sorts of entrees.
Ingredients (2 servings)
1 ½ cups jasmine rice
1 ½ tablespoon peanut oil
4 green onions, sliced
1 cup frozen peas
2 tablespoon Indonesian sweet soy sauce
2 Birdseye chili peppers, sliced
4 eggs, at room temperature
Preparation
Cook the rice according to package directions in a suitable saucepan of boiling water until cooked. Drain. To chill the rice, spread it out on a tray. Over high heat, heat a suitable wok. Add one tablespoon of oil in the wok. To coat, swirl. Add ¾ of an onion. Cook for almost one minute until the vegetables are softened. Add peas. Cook for twoâthree minutes, until bright green. Pour in the cooled rice. Cook for three minutes, until thoroughly heated. Drizzle the sweet soy sauce over rice. Stir in half of the chili pepper. Season. Cook for two minutes, until thoroughly heated. Turn off the heat. Keep warm by covering. In a suitable frying pan, heat the remaining oil over medium heat. Pour eggs into the pan. Cook for almost two minutes until the egg whites are firm, but the yolks are still soft. Fill bowls with rice. Add a fried egg, the leftover onion, and the chili on the top. Serve.
Download
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
Biscuits: A Savor the South Cookbook by Belinda Ellis(3908)
Al Roker's Hassle-Free Holiday Cookbook by Al Roker(3181)
A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More by George Greenstein(3110)
Ottolenghi Simple by Yotam Ottolenghi(3041)
Trullo by Tim Siadatan(2995)
The French Women Don't Get Fat Cookbook by Mireille Guiliano(2986)
Better Homes and Gardens New Cookbook by Better Homes & Gardens(2961)
Bake with Anna Olson by Anna Olson(2938)
Panini by Carlo Middione(2830)
Hot Thai Kitchen by Pailin Chongchitnant(2817)
Nigella Bites (Nigella Collection) by Nigella Lawson(2781)
Momofuku by David Chang(2766)
Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser(2726)
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Nosrat Samin(2665)
Tapas Revolution by Omar Allibhoy(2541)
Classic by Mary Berry(2505)
Solo Food by Janneke Vreugdenhil(2495)
Best of Jane Grigson by Jane Grigson(2471)
Okonomiyaki: Japanese Comfort Food by Saito Yoshio(2391)