Indonesian Fried Rice (Ashmore and Cartier) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is from week 15 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Ashmore and Cartier is my 15th stop. Because these two islands are really just a small, unpopulated marine preserve, this recipe actually comes from Indonesia. Traditional Indonesian fishermen have fishing rights in the waters off Ashmore and Cartier. I made this recipe as a side dish to go with clam satay (clam is one of the species harvested there). Ingredients:
3 cups cold cooked rice |
2 tablespoons oil |
3 1/2 ounces cabbage, shredded |
4 eggs |
2 shallots, chopped |
3 shallots, roughly chopped |
2 garlic cloves, roughly chopped |
2 red chilies, seeded |
1/2 medium tomato |
2 tablespoons sweet soy sauce |
salt |
Directions:
1. Put all the spice paste ingredients into a blender and pulse until you get a paste. Then shred the cabbage.
2. Put the spice paste into a medium hot pan and stir until fragrant. Then add the cabbage and cook for a few minutes.
3. Add the rice and sweet soy sauce, and stir until blended.
4. Fry the eggs until the yolks are just firm, and top each serving of rice with a fried egg.
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