| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 12g | 3g | 57g |
| sugars | fibre | protein | salt |
| 8g | 5g | 15g | 0.69g |
Why I Love Indonesian Fried Mixed Vegetables
There’s something truly magical about coming across a recipe that marries the familiar with the exotic, a culinary surprise tucked within the comfort of flavors we know and love. My Indonesian Fried Mixed Vegetables recipe does just that—it’s a harmonious fusion of flavors that transports you to sunny southeast Asian islands, while still evoking a feeling of home.
A Mélange of Freshness from Your Own Kitchen Garden
Known for its artful mixing of colors, textures, and flavors, Indonesian cuisine is a feast for both the eyes and the palate. Perfectly embodying this exciting diversity is our featured recipe—a stir-fry of fresh garden produce like cabbage, colorful bell peppers, carrots, and zucchini, augmented with the sweet crunch of green beans and snow peas. The flavors of the dish are intensified with a hint of traditional soy and oyster sauce, and topped off with the simple comfort of perfectly fried eggs.
Inspired by the simplicity of farmer’s markets, this recipe is reminiscent of my west coast upbringing, wherein fresh and in-season ingredients were the cornerstone of every meal. My approach to food— like the renowned chef Alice Waters— is to let the fresh, local produce shine.
A Versatile Dish With a World of Possibilities
What makes this recipe all the more charming is its adaptability. Not only does it echo the vibrant flavors found in recipes like Chinese vegetable stir-fry, but it complements a variety of dishes. Think tofu satays, seared salmon, or even something as simple as grilled chicken. Or, it can be enjoyed by itself as a nourishing, wholesome meal that’s quick to whip up on a busy weekday.
The Indonesian Fried Mixed Vegetables recipe encapsulates my philosophies on food: a balance of health and comfort, a fusion of diverse flavors, and the celebration of fresh, organic produce. For me, food is more than sustenance—it’s an exploration, a conversation—an exciting journey that opens up new worlds of taste. And with this wonderful dish, we all get to embark on an unforgettable culinary adventure.
What You’ll Need
- 2 cups of white rice
- 1 small cabbage
- 2 carrots
- 2 red bell peppers
- 1 zucchini
- 1 cup of green beans
- 1 cup of snow peas
- 2 onions
- 4 cloves of garlic
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 6 eggs
Method
Step One
Start by cooking 2 cups of white rice according to the instructions on the package. Set it aside to cool after it’s done.
Step Two
While the rice is cooking, prep your vegetables. Wash and chop the cabbage, carrots, red bell peppers, zucchini, green beans and snow peas. Peel and slice the onions and mince the garlic.
Step Three
Heat the vegetable oil in a large pan or wok on medium heat. Once the oil is hot, add the onions and minced garlic, stirring frequently until lightly browned.
Step Four
Add all the chopped vegetables into the pan. Sprinkle the teaspoon of salt and 1/2 teaspoon of black pepper over top. Stir continuously for about 7-10 minutes, or until the vegetables are just tender.
Step Five
Push the vegetables to one side of the pan and crack the eggs into the other side. Stir the eggs constantly until scrambled. Mix scrambled eggs with the vegetables.
Step Six
Add the cooked rice into the pan along with the vegetable and egg mixture. Mix everything together well, then add the soy sauce and oyster sauce. Stir again to coat everything evenly.
Step Seven
Taste the fried rice and adjust seasoning if needed. Once it’s to your liking, remove from heat and serve hot. Enjoy your Fried Mixed Vegetables!
