Name: Ethné de Vienne’s Indonesian-Style Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 6 cups (1.5 litres) cold cooked rice; 1 large carr ot; 1 1/2 cups (375 ml) chopped cabbage; 1 Hungarian pepper; 1 large onion; 4 tablespoons (60 ml) peanut oil; Salt; White pepper; 3 tablespoons (45 ml) Ketjap; 1 tomato, diced; 6 cloves garlic; 1 large shallot; 1/2 inch fresh ginger; 2 tablespoons (30 ml) sambal; 4 fried eggs; Crispy fried garlic; Crispy fried onion; Green onions, finely chopped

Preparation

- Place the rice in a bowl and separate it with wet hands.
- Wash and slice the vegetables into 1-cm squares.
- Finely chop the bumbu ingredients. A food processor does the job nicely.
- Heat a wok for 1 or 2 minutes. Add the oil when the wok is very hot.
- Add the bumbu and cook, stirring constantly, until well caramelized and fragrant (2 minutes).
- Add the carrot and cook for 1 minute. Continue with the cabbage and pepper and lastly, the onion. Season with salt and pepper.
- Add the rice and stir to combine. When the rice is heated through (2 minutes), add the Ketjap and tomato. Stir to combine.
- Spoon onto 4 plates. Garnish with a fried egg, fried garlic and onion and green onions.

Ethné de Vienne’s Indonesian-Style Fried Rice

Categories

Ingredients

Bumbu

Topping

Preparation

Personal Note