Indonesian Fried Rice
Cleaning the fridge has never tasted so good!
- 6 cups cooked rice, cold
- 1 carrot
- 1 ½ cup cabbage, diced
- 1 Hungarian pepper
- 1 onion or 1 small leek
- 4 tbsp peanut oil or vegetable oil
- White pepper, ground
- 3 tbsp Ketjap
- 1 tomato, diced
- 6 cloves garlic
- 1 shallot
- ½ inch ginger
- 2 tbsp sambal oelek (hot chili paste)
- 4 fried eggs
- Crispy fried garlic
- Crispy fried onion
- Green onions, finely chopped
Cut vegetables into 1cm dices.
Finely chop the bumbu ingredients. A food processor can also be used.
In a very hot wok, add the oil.
Add the bumbu paste and cook, stirring well until golden brown (aprox. 2 minutes).
Add carrot, cook for 1 minute. Add ingredients one at a time in the following order: cabbage, pepper and onion. Salt and pepper.
Add rice, stirring until heated through. Add ketjap and tomato and stir well.
Serve in 4 plates. On each plate add 1 egg, fried garlic, fried onions and green onions to garnish.