Ingredients with Measurements:
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, chopped
- 1 cup green beans, trimmed and chopped
- 1 cup carrots, chopped
- 2 tablespoons sambal oelek
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 2 eggs, beaten
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the red bell pepper, green beans, and carrots and sauté for 5-7 minutes until the vegetables are tender.
4. Add the sambal oelek, soy sauce, fish sauce, brown sugar, salt, and pepper and stir to combine.
5. Add the cooked rice and stir to combine with the vegetables and sauce.
6. Push the rice and vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until cooked through.
7. Mix the scrambled eggs into the rice and vegetables.
8. Add the green onions and cilantro and stir to combine.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 50g
Protein: 9g
Sodium: 800mg
Sugar: 8g
Substitutions for ingredients:
- Any vegetables can be substituted for the green beans and carrots.
- Sriracha can be substituted for the sambal oelek.
- Tamari can be substituted for the soy sauce.
- Honey can be substituted for the brown sugar.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use quinoa instead of rice for a gluten-free option.
- Add pineapple chunks for a sweet and spicy twist.
Tips and tricks:
- Use leftover rice for the best texture.
- Make sure the skillet or wok is hot before adding the vegetables to ensure they cook evenly.
- Don't overcook the vegetables, they should still have a slight crunch.
- Add more or less sambal oelek depending on your spice preference.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of green onions and cilantro on top.
Garnishes:
Green onions and cilantro
Pairings:
Serve with a side of steamed edamame or a cucumber salad.
Suggested side dishes:
Steamed edamame or cucumber salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the vegetables are overcooked, they will become mushy. Make sure to cook them until they are just tender.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
Sambal is a spicy Indonesian condiment typically made with chili peppers, garlic, and vinegar. It is commonly used in Indonesian and Malaysian cuisine.
Flavor profiles:
Savory, spicy, slightly sweet
Serving suggestions:
Serve hot as a main dish.
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Region: Indonesian