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

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