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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the rice until the water runs clear. Place in a pan with 600ml water and bring to the boil. Cover and cook on a very low heat for 15 mins, all the water should have been absorbed. Spread out the rice in a shallow dish and allow to cool. | 2. Heat a wok and beat the eggs. Scramble the eggs, remove and set aside. | 3. Place the garlic, half the chilli and half the onion in a blender and process to a coarse paste. Heat the ground nut oil and fry the paste for 1 minute. | 4. Add the remaining onion and chilli, pepper and carrots. Stir fry for 2 minutes Add the cold rice and fry for a further 3 mins until the grains are separated and all the ingredients mixed well. | 5. Add soy, spring onions and egg and fry for a further 3 mins so all is combined and the rice is hot. | 6. Serve as is or garnished with coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	300			-	-	-	-
egg	2			125.84	0.6336	11.0528	8.3688
garlic clove	3			-	-	-	-
red chilies	2		deseeded sliced	-	-	-	-
onion	2		sliced	128.0	29.888	3.52	0.32
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
yellow pepper	1		deseeded sliced	-	-	-	-
carrot	2		cut	104.96	24.5248	2.3808	0.6144
dark soy sauce	2	tablespoons		-	-	-	-
spring onion	4		shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.