Categories: Asian, August2012, Indonesian, Rice

Ingredients

• 2 cups cooked and cooled rice (white or brown rice)
• 2 eggs
• 1 leek, white part only (cut lengthwise then in thin slices) or a medium onion
• 2 carrots, medium sized, shredded
• 1 red bell pepper, diced small
• 1/2 medium cucumber, diced small
• 1/2 tsp fresh ginger, finely chopped
• 1/2 tsp crushed & finely chopped lemongrass
• 2 tsp sesame oil
• 2 tsp ketchup or tomato puree
• 1/2 tsp Sambal Oelek or Siracha (chili paste - optional)
• 2 Tbl light soy sauce
• 2 tsp brown sugar
• 1 Tbl of water

Directions

1. Cook the rice ahead of time and allow it to cool for 3 hours or overnight. Warm or hot rice will release its starch when fried and create a glutinous final product, i.e. mushy!

2. Beat two eggs and fry them into a flat omelet. (At Zabar’s for presentation purposes we dice the omelet and incorporate it in the rice, but traditionally it is covered on top.)

3. Mix the prepared leek, carrots, red bell pepper, Kirby cucumber, ginger, lemongrass, and sesame oil and fry them in a hot skillet or wok for approximately 2 minutes.

4. Add the ketchup, Sambal Oelek, soy sauce, brown sugar and water and stir continuously for 1 minute.

5. Stir in the rice and cook until hot.

6. Remove from the heat, add the omelet and serve.

7. Tip: Prepare all the ingredients before you begin to fry. This dish goes quickly once you begin cooking.

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