Name: Indonesian fried rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/4 cup long-grain white rice, cooked; 1 1/2 tablespoon peanut oil; 1 medium onion, coarsely chopped; 2 clove garlic, crushed; 1 red serrano chilli, thinly sliced; 220 gram firm tofu, finely chopped; 3 cup cooked long-grain white rice; 1/3 cup light soy sauce; 2 green onions, thinly sliced; 4 eggs

Ingredients

1 1/4 cup long-grain white rice, cooked

1 1/2 tablespoon peanut oil

1 medium onion, coarsely chopped

2 clove garlic, crushed

1 red serrano chilli, thinly sliced

220 gram firm tofu, finely chopped

3 cup cooked long-grain white rice

1/3 cup light soy sauce

2 green onions, thinly sliced

4 eggs

Method

1.Heat oil in large skillet, add onion, garlic and chilli; stir-fry until onion softens. Add tofu; stir-fry until tofu browns lightly.

2.Add cooked rice, sauce and scallions to same skillet; stir-fry until hot and well combined.

3.Meanwhile, heat oiled medium skillet; fry eggs, in batches, on both sides, until just cooked.

4.Divide fried rice among serving bowls, top each with a fried egg.

Egg yolks should still be runny so they drizzle over the rice. Rice can be made a day ahead; cover, refrigerate until required.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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