Indonesian Fried Rice and Eggs
This Indonesian rice dinner combines Asian appeal and weeknight ease. The egg spirals add protein and zip! Start with leftover rice or use a microwave rice steamer to make some quickly.
- Prep time: 15 min
- Makes: 4 servings
- Cook time: 10 min
Nutritional Information
PER SERVING
- Calories 495
- Fat 9 g
- Cholesterol 34 mg
- Carbohydrates 52 g
- Dietary Fibre 1 g
- Protein 9 g
Ingredients
- 4 tsp / 20 ml
- vegetable oil
- 1/2 cup / 125 g
- Omega Plus liquid eggs, well shaken
- 1/2 tsp / 2 ml
- red pepper flakes
- 1/4 tsp / 1 ml
- salt
- 1
- medium onion, chopped
- 2
- medium carrots, coarsely grated
- 1/4 cup / 50 ml
- light soy sauce
- 1 tsp / 5 ml
- each fish sauce and molasses
- 3
- clove of garlic, minced
- 4 cup / 1 L
- cooked long grain rice
- 1 cup / 250 ml
- chopped seedless cucumber
- 3
- green onions, thinly sliced
- 1 tbsp / 15 ml
- lime juice
Directions
In large nonstick skillet, heat 1 tsp (5 mL) oil over medium heat. Whisk liquid eggs with red pepper flakes and salt. Pour into skillet and cook, covered, about 3 minutes or until firmly set. Using a spatula, roll egg up pinwheel style and remove from pan. Cut into ½” (1 cm) strips; set aside.
Add remaining oil, onion and carrot to pan. Sauté 5 minutes. Stir in soy sauce, fish sauce, molasses and garlic. Stir in rice, cucumber, green onions and lime juice; heat through.
Top with reserved egg spirals.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.