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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This spicy rice mix is a favorite snack in Indonesia. Usually this fried rice is serve with sambal (spicy relish) and prawn crackers. Ingredients:
12 ounces long grain white rice |
3 cups water |
salt to taste |
2 tablespoons sunflower seed oil |
1 pound skinless, boneless chicken breast halves |
2 cloves garlic, coarsely chopped |
1 fresh red chile pepper, seeded and chopped |
1 tablespoon curry paste |
1 bunch green onions, thinly sliced |
2 tablespoons soy sauce, or more to taste |
1 teaspoon sunflower seed oil |
2 eggs |
2 ounces roasted peanuts, coarsely chopped |
1/4 cup chopped fresh cilantro |
Directions:
1. Bring rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. Heat 2 tablespoons sunflower oil in a wok or skillet over medium-high heat; cook and stir chicken, garlic, and red chile pepper until chicken is golden brown, 5 to 7 minutes. Stir in curry paste until fragrant, about 1 minute. Add cooked rice and green onions, cooking and stirring for 5 minutes more. Season with soy sauce.
3. Push rice mixture to one side of the wok. Heat remaining 1 teaspoon sunflower oil in middle of wok; cook and stir eggs until just set, about 1 minute. Stir rice mixture into eggs. Sprinkle with peanuts and cilantro. Serve immediately.
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