This indonesian-style fried rice is great on its own or as a side dish. Ideal to use up left-over rice from the night before.
Preparation time: 10 minutes
Cooking time: 10-15 Minutes
2 cups brown basmati rice
1 egg, lightly beaten
4 eggs, at room temperature
1 teaspoon extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 tablespoon grated ginger
1 tablespoon oyster sauce
2 tablespoon soy sauce
chopped parsley or spring onions, to serve
Soak your rice overnight – this opens up the grain and allows the arsenic to escape
Drain the rice and rinse thoroughly with fresh water next day
Put 2 cups of rice and 10 cups of water in a large pot and cook until the rice is tender – do not allow it to boil dry.
Drain the rice and rinse again with hot water to get rid of the last of the cooking water.
Heat a frying pan over medium heat, add the beaten egg and stir-fry until the egg is scrambled. Remove and set aside.
Heat the oil in the pan, add the onion, garlic and ginger and lightly fry for 3–5 minutes, or until the onion is soft. Add the cooked rice and toss well. Pour in the oyster sauce and soy sauce and toss to coat the rice in the sauces. Stir in the scrambled egg.
Bring a large saucepan or deep frying pan of water to a simmer and carefully crack the 4 eggs and gently slip them, one at a time, into the simmering water. Poach for 3–4 minutes, or until the eggs are cooked to your liking.
Spoon the rice into four bowls or plates and top each with a poached egg. Sprinkle with chopped parsley or spring onions.
Nutrition (per serve):
Calories 318; Fat 8.9 g; Sat. Fat 2 g; Carbs 46 g; Sugar 1.9 g; Fiber 1.4 g; Protein 12.4 g