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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Perfect for a quick satisfying snack or meal, this spicy, Indonesian fried rice dish can be served with whatever garnishes you have on hand. Try cucumber, roasted peanuts, or chopped, fresh cilantro. You can buy plum sauce from most supermarkets these days. Ingredients:
8 teaspoons vegetable oil |
2 inches fresh ginger, grated |
4 tomatoes, chopped |
3 red chilies, seeded and chopped |
1 onion, finely chopped |
1 clove garlic, crushed |
1/4 lb white cabbage, finely shredded |
1 cup long grain rice, boiled |
1/2 cup cooked peas |
1 tablespoon soy sauce |
4 eggs |
1 banana, sliced |
4 scallions, sliced |
plum sauce |
Directions:
1. For the chili sambal, blend together 4 tsp vegetable oil, ginger, tomatoes, and 2 red chilis in a food processor or blender to form a smooth paste.
2. For the rice, heat 4 tsp oil in a wok over medium heat.
3. Add the onion and garlic and cook for 5 minutes.
4. Add the cabbage and stir-fry for 1-2 minutes.
5. Stir in the chili sambal and mix well.
6. Continue to stir-fry for 1 minute.
7. Increase the heat and add the cooked rice and remaining chili.
8. Stir-fry for 2-3 minutes to heat the rice through.
9. Stir in the peas and soy sauce and heat a minute longer.
10. Keep warm.
11. Fry the eggs.
12. Pile the rice on four serving plates, top with the banana, and set 1 egg on each portion.
13. Garnish with the scallions.
14. Spoon the plum sauce around the plate to serve.
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