Indonesian Fried Rice
Rice (basmati), cooked, 600 g (3 cups)
Garlic, minced, 20 g (1.5 tbsp) ‡
Carrots, finely diced, 60 g (4 tbsp) ‡
Spring onions, sliced, 100 g (1/2 cup) ‡
French beans, finely diced, 60 g (4 tbsp) ‡
Sesame oil, 10 ml (2 tsp)
White butter, 30 g (2 tbsp)
Coriander (2-3 sprigs) for garnish ‡
Salt, to taste
Red chili paste
Garlic, 30 g (2 tbsp) ‡
Onion, chopped, 30 g (2 tbsp) ‡
Ginger, chopped, 10 g (2 tsp) ‡
Fresh red chillies, 30 g (2 tbsp)
Basil leaves, 10 g (2 tsp or 6 leaves) ‡
Light soya sauce, 30 ml (2 tbsp)
Cinnamon powder, 5 g (1 tsp)
Hung curd, 30 g (2 tbsp)
Lime juice (from 1 lime) ‡
Sesame oil, 20 ml (4 tsp)
‡: available in Tall Tree Organic Subscription
Gather all the ingredients, wash and cut vegetables.
To make the red chili paste:
In a hot pan add 20 ml of sesame oil and cook garlic, onions and ginger until golden brown.
Blend all ingredients for the chili paste together until you get a thick consistency.
In a pan over medium flame, add butter. Once melted, add all vegetables – garlic, carrot, spring onions and French beans and toss until lightly toasted.
Add the rice to the vegetables and season with salt. Toss over high flame.
Add the red chili paste to the mixture and stir.
Finish with 10 ml (2 tsp) sesame oil for added flavor. Mix together.
Garnish with coriander and serve hot.