Description
A quick and satisfying Indonesian fried rice dish packed with flavor and nutrients, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon shrimp paste
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 eggs
- Salt and pepper to taste
- Fresh cucumber and tomato slices for serving
Instructions
- Heat the vegetable oil in a wok or skillet over high heat.
- Add the garlic and onion, and stir-fry until fragrant.
- Incorporate the mixed vegetables and cook until tender.
- Add the cooked rice and stir-fry, ensuring everything is well mixed.
- Pour in the soy sauce and shrimp paste, stirring until the rice is evenly coated.
- Push the rice to one side of the pan, crack the eggs on the other side, and scramble until cooked.
- Combine everything, season with salt and pepper, and serve with cucumber and tomato slices.
Notes
For best results, use day-old rice for a non-sticky texture. Adjust soy sauce and seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 70mg