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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the rice in a wok, add 600ml water and bring to the boil, cover and cook over a very low heat for 15 minutes until the liquid has been absorbed; tip the rice into a shallow dish and leave to cool. | 2. While the rice is cooling, heat the wok then add the eggs and stir until scrambled; tip out into a bowl and set aside. | 3. Whizz the garlic, half the chilli and half the onion to a paste in a blender. | 4. Heat the oil in the wok and fry the paste for 1 minute; add the rest of the onion and chilli, plus the pepper and carrots and stir fry for 2 minutes; add the cold rice and stir fry for 3 minutes; stir in the soy sauce, spring onions and eggs and fry until piping hot. | 5. Season and stir in the coriander leaves; serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	10	ounces	rinsed	252.1667	0.0	56.1	1.4167
egg	2		beaten	143.0	0.72	12.56	9.51
garlic clove	3			252.1667	0.0	56.1	1.4167
red chilies	2		sliced	252.1667	0.0	56.1	1.4167
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		seeded sliced	-	-	-	-
carrot	2		peeled cut	104.96	24.5248	2.3808	0.6144
dark soy sauce	2	tablespoons		252.1667	0.0	56.1	1.4167
spring onion	4		shredded	-	-	-	-
coriander leaf	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208

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