Fried Rice with Vegetables
INGREDIENTS:
2 cups boiled long-grain rice
1 small onion head
3 garlic cloves
2 cm fresh ginger
1 big carrot
½ parsnip
300 g chicken fillet
1 tablespoon peanut oil
2 tablespoons sunflower oil or olive oil
1 red pepper
a handful of frozen peas
a handful of mung bean sprouts
3-4 canned baby corns
2-3 green onions
3 tablespoons sweet soy sauce (kecap manis)
1 tablespoon Sambal oelek (spicy tomato puree)
1 tablespoons oyster sauce or oyster paste
2 teaspoons brown sugar
3 eggs (1 for each portion)
black pepper
salt
1 cup = 250 ml
Note: You can replace the chicken fillet with shrimps or you can use both. The vegetables are also a matter of personal preference.
PREPARATION:
Cut the fillet into cubes and season with salt and pepper. Fry them with the peanut oil and sunflower/olive oil until they brown. Remove them from the pan and put the onion, garlic and ginger, all finely cut, into the same pan. Cut the pepper into small squares and the carrot and parsnip into thin julienne strips.
Once the onion has softened a bit add the red pepper, parsnip and carrot to the pan.
Cook for several minutes and add the peas, sprouts, baby corns and green onion (cut into small pieces). Set aside a part of the green onion for sprinkling later. After 2-3 minutes have passed add the boiled rice, chicken pieces, soy sauce, oyster sauce, spicy tomato puree, sugar and black pepper. Cook with a continuous stir for several more minutes and remove from the heat.
Cook the eggs over low heat and season with salt.
Serve the rice with an egg, sprinkled with finely cut green onion.
