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Indonesian-Style Sauteed Rice

Source: Burt Wolf's Menu Cookbook
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
The seventeenth century was the golden age of Dutch history - great wealth, great architecture, great art. The great houses that line the canals of Amsterdam, the furniture inside those magnificent buildings, and the works of art that were commissioned by the people who lived in those buildings - work painted by artists like Rembrandt and Frans Hals - were all funded, to a great extent, by the enormous wealth made from Holland's trade with Indonesia.
For Rice:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 cup chopped cabbage, bok choy, or savoy cabbage, if available
1/2 cup scallions cut into 1/2-inch strips
1 cup cooked chicken, cut into bite-sized pieces
1 cup cooked roast pork, cut into bite-sized pieces
1 cup cooked ham, cut into bite-sized pieces
1 tablespoon oriental sesame oil
1 tablespoon curry powder
1 tablespoon chili powder
1 tablespoon soy sauce
4 cups cooked long-grain rice
For Omelet and Garnish:
2 eggs
2 tablespoons water
1 tablespoon vegetable oil
1 cup shredded lettuce
TO MAKE RICE: Heat the vegetable oil in a hot wok or frying pan. Add the vegetables and stir-fry for 3 minutes. Add the chicken, pork, and ham and stir-fry for 3 minutes. Add the sesame oil and stir-fry for 1 minute. Add the curry powder, chili powder, and soy sauce and stir-fry for 1 minute. Add the cooked rice and stir-fry for 2 minutes. Hold aside and keep warm.

TO MAKE OMELET: In a small mixing bowl, scramble together the eggs and the water. Heat the oil in a large non-stick frying pan. Pour the egg mixture into the pan and spread it to the edges in order to be able to cook a very thin omelet. When one side is cooked, flip the omelet over and cook the other side until done. Remove the cooked omelet to a cutting surface, roll it into a tube, and slice crosswise into thin strips.

Place the rice onto a serving plate. Put the strips of omelet on one side and the shredded lettuce on the other.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 623
Fat. Total: 28g
Fiber: 4g
Carbohydrates, Total: 55g
Sodium: 835mg
% Cal. from Fat: 40%
Cholesterol: 188mg
Protein: 37g
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