| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 12g | 2g | 54g |
| sugars | fibre | protein | salt |
| 7g | 4g | 11g | 0.98g |
Why I Love Indonesian Vegetable Fried Rice
I must say, I absolutely adore the vibrant and savoury profile of this Indonesian Vegetable Fried Rice. The medley of grains, vegetables, and sauces strike a wonderful balance – typical of many Asian cuisines, but with a distinctive Indonesian signature. I should perhaps also mention how this recipe, born and nurtured in the vibrant food culture of Indonesia, softly echoes the flavoursome variety found back home in my Atlanta kitchen. The subtlety with which each ingredient conveys its flavour reminds me of the delicate balance between spice and charm in West African dishes. Here we are immersed in an incredible fusion of cultures – it’s Afro-Southern meets Indonesian.
Exploring Authentic Indonesian Cuisine
As someone who lives to celebrate the fusion of cuisines, I found the Indonesian Vegetable Fried Rice intriguing. Indonesian cuisine is as diverse and vibrant as its culture. This dish, some might say, is a fantastic representation of the country’s culinary heritage, much like the Nasi Goreng.
While this recipe might appear to be a regular fried rice at first glance, it is the inclusion of specific flavours such as the sweet soy sauce (Kecap Manis) that lends it its unique Indonesian character. The taste, the texture – everything about this dish screams authenticity.
A Reflection of Culinary Journeys
When I think of pioneers in Indonesian cooking, the first name that comes to mind is William Wongso. His comprehensive understanding of the subtle intricacies of Indonesian cuisine has indeed been an enlightening resource as I navigated through my culinary journey. His influence is certainly seen in this Vegetable Fried Rice recipe, where I have tried to maintain as much authenticity as possible while adding my touch.
And the beauty of this recipe: It doesn’t just stop at being a stand-alone dish. This Indonesian Vegetable Fried Rice is a versatile base that can be served alongside various Indonesian grills or stir-fries. For instance, the sweet and tangy Ayam Bakar (Indonesian grilled chicken) would make a perfect partner to this flavoursome rice dish.
So here’s the essence of why I love this recipe: Beyond every noteworthy burst of flavor, it represents an exceptional intermingling of diverse cuisines. It embodies my past, my present, my culinary passion, and my journey as Amara Nwosu, your Gourmet Guru.
What You’ll Need
- 4 cups of cooked Jasmine rice
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 cups chopped cabbage
- 1 bell pepper, chopped
- 1 cup frozen peas
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sweet soy sauce (Kecap Manis)
- 3 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 6 fried eggs (for topping)
Method
Step One
Heat 1 tablespoon of vegetable oil on medium-high heat in a large skillet or wok. Saute the onions and garlic until they are slightly browned and aromatic.
Step Two
Add the carrots, cabbage, and bell pepper to the skillet. Continue to cook until the vegetables are tender.
Step Three
In the same skillet, create a well in the center of the vegetables, add the second tablespoon of vegetable oil and then the beaten eggs. Stir the eggs constantly and cook until just set. Then mix everything together.
Step Four
Add in the cooked Jasmine rice, frozen peas, and sliced green onions, stirring to combine with the rest of the ingredients.
Step Five
Season the mixture with soy sauce, sweet soy sauce, salt, black pepper, and white pepper. Continue to stir the fried rice to evenly distribute the sauces and seasonings. Cook for another 2 minutes until all ingredients are well combined.
Step Six
Divide the fried rice between six plates. Top each plate with a fried egg. Serve hot and enjoy your Vegetable Fried Rice!
