Vegan Recipes +
 
Indonesian Fried Rice
 
 
         
SOURCE       TASTE.COM.AU
         
 

 
INGREDIENTS
 
1 1/2 cups Jasmine Rice
 
1 1/2 tablespoons peanut oil
 
4 green onions, thinly sliced
 
1 cup frozen peas
 
2 tablespoons kekap manis
 
2 birdseye chillies, thinly sliced
 
4 eggs (leave out if Vegan)
 
  chilli oil, for serving
 
 
INSTRUCTIONS
 
1.   Cook rice in a large saucepan of boiling water, following packet directions until tender. Drain. Spread rice on a tray to cool.
 
2.   Heat a wok over high heat. Add 1 tablespoon oil to wok. Swirl to coat. Add 3/4 onion. Stir-fry for 1 minute or until softened. Add peas. Stir-fry for 2 to 3 minutes or until bright green. Add cooled rice. Stir-fry for 3 minutes or until heated through.
 
3.   Drizzle rice with sweet soy sauce. Add half the chilli. Season. Stir-fry for 2 minutes or until heated through. Remove from heat. Cover, keep warm.
 
4.   Meanwhile, heat remaining oil in a large frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until egg whites are set and yolks are still soft. Spoon rice into bowls. Top with a fried egg, remaining onion and chilli. Serve.