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: Whipping
If you over beat egg whites and they're too stiff, gently stir in 1 or 2 unbeaten whites to every 5 or 6 whites or add a few teaspoons of sugar and beat again briefly until they are smooth.