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: Shell Eggs
Love 'Eggs & Soldiers'? Once you've scooped out all that delicious egg, save the shells as the perfect vessel to start seedlings for your summer garden.