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

  1. 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.

  2. 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.

  3. Top with reserved egg spirals.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Hardboiled

Grate hard boiled eggs on your box grater before tossing with mayonnaise and seasonings for super fluffy egg salad.

Crustless Egg and Ham Quiche

View recipe

Steak and Eggs with Chimichurri

View recipe
See all recipes