Indonesian Fried Rice
with Spiced Fried Egg- Eggs
- Gluten
- Soy
- Sulphites
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
If fried rice makes you think of broke uni living and sachets of unidentified ‘dehydrated vegetables’, it’s time you experienced the real thing. Tasty mouthfuls of fried rice packed full of veggies and topped with a fried egg, this is destined to become a household favourite.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
2 pinch
chilli flakes
¼ tsp
turmeric
2 clove
garlic
1 bag
green beans
1 unit
carrot
1 unit
roma tomato
1 sachet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
½ unit
lemon
1 bunch
coriander
Not included in your delivery
3 cup
water
olive oil
2 unit
egg
(Contains: Eggs;)
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Peel and crush the garlic. Trim the ends of the green beans and chop into 2 cm pieces. Dice the carrot (unpeeled). Dice the Roma tomato. Slice the lemon into wedges. Pick the coriander leaves.
Rinse the basmati rice well. Place the rice and the water (check the ingredients list for the amount) in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain and set aside. Cover with a lid to keep warm.
Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Add the garlic, the green beans and the carrot and cook for 2 minutes, or until slightly softened.
Add the rice, the tomato, the kecap manis, the soy sauce, the turmeric (check the ingredients list for the amount) and a pinch of chilli flakes (if using). TIP: Some like it hot but if you don't, just hold back on the chilli flakes. Squeeze over the juice from 1/2 of the lemon wedges and stir to combine. Remove from the heat and cover with a lid to keep warm.
Heat a drizzle of olive oil in a large frying pan over a medium heat. Sprinkle a pinch of chilli flakes (if using) and a pinch of turmeric into the oil and crack in the egg over the top. Cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm. TIP: If you prefer scrambled eggs, crack the eggs into the pan in step 4 and stir through the rice until cooked.
Divide the fried rice between bowls and top with the fried egg. Sprinkle over the coriander and serve with the remaining lemon wedges on the side.
