Ingredients with Measurements:
- 2 cups of cooked rice
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of frozen peas
- 1/2 cup of diced carrots
- 2 eggs, beaten
- 1/2 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped peanuts
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the chopped onion and minced garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the ground cumin, ground coriander, turmeric powder, salt, and black pepper and stir-fry for another minute.
4. Add the frozen peas and diced carrots and stir-fry for 2-3 minutes until the vegetables are tender.
5. Push the vegetables to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until cooked through.
6. Add the cooked rice to the wok and stir-fry for 2-3 minutes until heated through and well combined with the vegetables and eggs.
7. Add the chopped scallions, chopped cilantro, and chopped peanuts and stir-fry for another minute.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 39g
- Protein: 10g
- Fiber: 4g
- Sugar: 4g
Substitutions for ingredients:
- You can use any type of cooked rice, such as white rice, brown rice, or jasmine rice.
- You can use any type of vegetable oil, such as canola oil or peanut oil.
- You can use fresh or frozen vegetables, such as broccoli, green beans, or corn.
- You can use any type of nuts, such as cashews or almonds.
Variations:
- You can add cooked chicken, shrimp, or tofu for extra protein.
- You can add other seasonings, such as soy sauce, oyster sauce, or chili paste, for extra flavor.
- You can use leftover cooked vegetables, such as roasted or grilled vegetables, instead of frozen vegetables.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to stir-fry the vegetables until they are tender but still crisp.
- Don't overcook the eggs, as they can become rubbery.
- Use a wooden spoon or spatula to stir-fry the rice, as metal utensils can damage the wok or skillet.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fried rice in individual bowls or on a large platter.
- Garnish with extra chopped scallions, cilantro, and peanuts.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Chopped peanuts
Pairings:
- Serve with a side of stir-fried vegetables or a salad.
Suggested side dishes:
- Stir-fried broccoli and mushrooms
- Green salad with ginger dressing
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, cook it for a few more minutes until the excess moisture evaporates.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
- Makmur Fried Rice is a popular Indonesian dish that is often served as a street food.
Flavor profiles:
- Savory, slightly spicy, and nutty.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian