Indonesian Fried Rice

Day 48

Did you think you'd see the word "fried" in this project? Rest easy. This recipe is nothing but the good stuff. When I think of cooking Indonesian food, I think...out of my league...mostly because I've never tried cooking Indonesian food before. For those of you who haven't either, you're in luck. I've paved the not-so-rough road for you. It's easy and one of those recipes you can make your own. I used peas, broccoli, carrots and cabbage, but be creative or not creative at all and just use what happens to be in the fridge. I actually left the brown sugar out by mistake, but it's not even needed. Day 48, you are now one of my favorites.

Recipe: Serves 4

4 cups cooked brown or white jasmine rice


3 shallots or 1 small onion, peeled and chopped


2 small chile peppers, seeded and minced


3 tablespoons olive oil

2 Tb. wheat-free soy sauce or tamari (or fish sauce) mixed with 1 Tb. organic brown sugar or molasses


1 tsp. organic ketchup or tomato sauce


Pinch of Himalayan or sea salt


1/2 cup peas or snow peas


1-2 cups shredded cabbage, sliced peppers, sliced carrots, chopped broccoli or any other veggies optional


1 bunch of scallions, diagonally sliced



Directions:


1. Stir the rice with a fork to separate the grains. Set aside.

2. Heat the oil in a wok and fry the shallots and chilies until the shallots are tender (about 1 minute). Add the sweetened soy sauce or fish sauce and the ketchup.

3. Add salt and the rice and stir-fry until heated through.

4. Add the vegetables you are using and most of the scallions and cook for a minute or two more (or until vegetables are cooked through).

5. Scoop rice out onto a serving platter and garnish with the remaining scallions and any of the other accompaniments mentioned above.

If it’s not spicy enough for you, you can serve your fried rice with your favorite Asian chili sauce.

Recipe adapted from www.healthygreenkitchen.com