Ingredients with Measurements:
- 3 cups cooked white rice
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp sambal balado (Indonesian chili paste)
- 1 tbsp soy sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the beaten eggs and scramble until cooked through. Remove from the wok and set aside.
3. In the same wok, add the chopped onion and garlic. Stir-fry for 1-2 minutes until fragrant.
4. Add the chopped red and green bell peppers and stir-fry for another 2-3 minutes until tender.
5. Add the sambal balado and soy sauce to the wok and stir-fry for 1-2 minutes until well combined.
6. Add the cooked white rice to the wok and stir-fry for 3-4 minutes until heated through and well coated with the sambal balado mixture.
7. Add salt and pepper to taste.
8. Serve the fried rice hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 45g
Protein: 8g
Substitutions for ingredients:
- Vegetable oil: Can be substituted with any neutral oil such as canola oil or sunflower oil.
- Red and green bell peppers: Can be substituted with any other color bell peppers or any other vegetables such as carrots or broccoli.
- Sambal balado: Can be substituted with any other chili paste or hot sauce.
Variations:
- Add cooked shrimp, chicken, or tofu for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add chopped scallions or sliced red chili peppers for extra flavor and heat.
Tips and tricks:
- Use cold leftover rice for best results.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the wok or frying pan.
- Adjust the amount of sambal balado according to your preferred level of spiciness.
Storage instructions:
Leftover fried rice can be stored 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 a bowl or on a plate, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Sambal Balado Fried Rice pairs well with grilled or roasted meats, seafood, or vegetables.
Suggested side dishes:
- Steamed or stir-fried vegetables
- Spring rolls or egg rolls
- Indonesian-style fried chicken
Troubleshooting advice:
- If the fried rice is too dry, add a splash of soy sauce or a drizzle of oil to moisten it.
- If the fried rice is too wet, continue stir-frying over high heat until the excess moisture evaporates.
Food safety advice:
- Make sure to cook the eggs thoroughly to prevent foodborne illness.
- Store leftover fried rice in the refrigerator and consume within 3 days.
Food history:
Sambal balado is a spicy chili paste from the West Sumatra province of Indonesia. It is made with red chili peppers, garlic, shallots, and other spices. It is commonly used as a condiment or seasoning in Indonesian cuisine.
Flavor profiles:
Sambal balado has a spicy, tangy, and slightly sweet flavor.
Serving suggestions:
Serve Sambal Balado Fried Rice as a main dish for lunch or dinner.
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Region: Indonesian