Ingredients with Measurements:
- 2 cups cooked white rice
- 1/2 cup chopped melindjo (gnetum gnemon) leaves
- 1/4 cup chopped carrots
- 1/4 cup chopped green beans
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pan over medium heat.
2. Add the garlic and onion and sauté until fragrant.
3. Add the chopped carrots and green beans and sauté for 2-3 minutes until they are slightly tender.
4. Add the chopped melindjo leaves and sauté for another 2-3 minutes until they are wilted.
5. Add the cooked white rice to the pan and stir to combine with the vegetables.
6. Drizzle soy sauce over the rice and stir to distribute evenly.
7. Season with salt and pepper to taste.
8. Cook for another 2-3 minutes until the rice is heated through and slightly crispy on the bottom.
9. Serve hot.
20 minutes
Temperature: Medium heat
Serving size: 2-3 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 40g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Melindjo leaves can be substituted with spinach or kale.
- Carrots and green beans can be substituted with any other vegetables of your choice.
Variations:
- Add cooked chicken, shrimp, or tofu for added protein.
- Add a beaten egg to the pan and scramble it with the rice for a more filling meal.
Tips and tricks:
- Use leftover rice that has been chilled in the fridge for best results.
- Make sure to chop the vegetables into small, bite-sized pieces for even cooking.
- Use a non-stick pan to prevent the rice from sticking to the bottom.
Storage instructions:
- Store any leftover fried rice in an airtight container in the fridge 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 a bowl or on a plate with chopsticks and a fork.
Garnishes:
- Garnish with chopped green onions or cilantro for added flavor.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Asian-style salad with sesame dressing
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the pan while cooking.
- 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 vegetables until they are tender to prevent any foodborne illnesses.
Food history:
- Melindjo leaves are a popular ingredient in Indonesian cuisine and are often used in traditional dishes like gado-gado and ketoprak.
Flavor profiles:
- This dish has a savory and slightly nutty flavor from the melindjo leaves and soy sauce.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian