Ethné de Vienne’s Indonesian-Style Fried Rice

Instructions

1. 1

   Place the rice in a bowl and separate it with wet hands.

2. 2

   Wash and slice the vegetables into 1-cm squares.

3. 3

   Finely chop the bumbu ingredients. A food processor does the job nicely.

4. 4

   Heat a wok for 1 or 2 minutes. Add the oil when the wok is very hot.

5. 5

   Add the bumbu and cook, stirring constantly, until well caramelized and fragrant (2 minutes).

6. 6

   Add the carrot and cook for 1 minute. Continue with the cabbage and pepper and lastly, the onion. Season with salt and pepper.

7. 7

   Add the rice and stir to combine. When the rice is heated through (2 minutes), add the Ketjap and tomato. Stir to combine.

8. 8

   Spoon onto 4 plates. Garnish with a fried egg, fried garlic and onion and green onions.