Ingredients

• 960 mls (4 cups) Cooked rice
• 1 Carrots
• 100 gms (0.22 lb) Green beans
• 1 Red bell pepper
• 240 mls (1 cup) Frozen peas
• 2 tbsps Oil (preferably coconut or vegetable oil)
• 2 Shallots or red onion
• 3 Garlic cloves
• 1 Ginger, inch
• 3 tbsps Sweet soy sauce (kecap manis)
• 2 tbsps Soy sauce
• 1 tbsp Sriracha or other hot sauce
• 1 Lime
• 2 Scallions (spring onions)
• 1 Cilantro (coriander leaves) handful
• 1 Salt to taste

Instructions

1. Dice the carrots, green beans, and red bell pepper. Finely chop the shallots (or red onion) and garlic. Grate the ginger.
2. Heat the oil in a large pan or wok over medium-high heat.
3. Add the chopped shallots and garlic, and sauté until fragrant and golden brown.
4. Add the grated ginger and diced vegetables (carrots, green beans, red bell pepper, and peas). Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
5. Add the cooked rice to the pan, breaking up any clumps. Stir-fry for another 2-3 minutes to combine everything well.
6. Add the sweet soy sauce (kecap manis), soy sauce, and sriracha. Mix everything thoroughly until the rice is evenly coated with the sauces.
7. Season with salt to taste and continue to stir-fry for another minute.
8. Turn off the heat and squeeze the juice of one lime over the fried rice. Stir to combine.
9. Garnish with chopped scallions (spring onions) and cilantro before serving.

Notes

• Traditional Indonesian recipe
• Make it spicy as per your taste
• Can be served with a side of pickles or fried shallots