Indonesian Fried Rice and Eggs

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.