- 0:10 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
25 minutes is all it takes to make this tasty Indonesian-style fried rice for four.
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 brown onion, finely chopped
- 1 carrot, peeled, cut into thin batons
- 2 garlic cloves, crushed
- 1-2 teaspoons sambal oelek
- 150g (1 cup) frozen peas, thawed
- 2 slices (about 100g) leg ham, coarsely chopped
- 495g (3 cups) cooked jasmine rice, chilled
- 1 tablespoon kecap manis
- 4 eggs
- 1 cucumber, trimmed, halved, thinly sliced diagonally
- Kecap manis, extra, to serve
Method
- Step 1Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil. Heat until just smoking. Add onion and carrot. Stir-fry for 2 minutes or until onion starts to soften. Add garlic and sambal oelek. Stir-fry for 1 minute or until aromatic.
- Step 2Add the peas, ham and rice. Stir-fry for 2-3 minutes or until the rice is heated through. Add the kecap manis and toss to combine. Remove from heat and cover to keep warm.
- Step 3Heat remaining oil in a large non-stick frying pan over medium heat. Crack the eggs, 1 at a time, into the pan. Cook eggs, tilting pan and spooning a little of the hot oil over the yolks occasionally, for 5 minutes for soft yolks or until cooked to your liking.
- Step 4Divide rice mixture and cucumber among serving dishes. Top each with a fried egg. Drizzle over extra kecap manis to serve.
- Low kilojoule
- Lower gi
Nutrition
1575 kj
Energy
13g
Fat Total
2.5g
Saturated Fat
5.5g
Fibre
17g
Protein
45g
Carbs (total)
All nutrition values are per serve
Notes
For the kids: To make this dish kid friendly, reduce the amount of sambal oelek – an Asian condiment made from crushed fresh chillies.
- Author: Chrissy Freer
- Image credit: Steve Brown
- Publication: Australian Good Taste
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