Indonesian Fried Rice

4 cups cooked short grained rice (1-1/2 cups uncooked)

Sauce Paste:
2 tsp brown sugar
2 garlic cloves
1 shallot
2 Serrano peppers, halved and seeded
4 tbsp soy sauce
1 tbsp fresh lime juice
1/2 tsp turmeric
1/2 tsp ground coriander 
1/4 tsp black pepper
1/2 tsp nutmeg
1/2 tsp kosher salt
2 tbsp Sambal Oelek sauce (or substitute with 1 tbsp of Sriracha)

Stir Fry Ingredients:
1/4 c vegetable oil 
1 med yellow onion, diced
1 medium carrot, grated, and diced
1/2 savoy cabbage, chopped into bite-sized pieces

Garnishes:
4 eggs, fried (as desired)
4 green onions, sliced
1 cucumber, thinly sliced 
4 lime wedges, to serve
Sambal Oelek sauce (or Sriracha), as desired

Directions:

1. Prepare rice per the packaged instructions one day or at least 2 hours in advance, and let cool. Or follow our go-to rice recipe. Rinse rice 3-4 times with water, and then combine 1-1/2 cups rice with 2-1/4 cup water in a saucepan. For extra flavor, add 1 tablespoon of butter, 1 tsp of raw diced onion or shallot and a pinch of salt. Bring the rice and water to a boil over medium-high heat. Once boiling, turn to low, and cover. Simmer on low for 20 minutes (leave the lid firmly on without peaking!) Keeping lid on, turn heat off and let rice sit for 10 minutes. After 10 minutes, fluff with a fork.

2. Prepare the sauce paste in a small food processor. Combine brown sugar, garlic, shallot, Serrano pepper, soy sauce, lime juice, turmeric, coriander, black pepper, nutmeg, salt and Sambal Oelek and puree until a paste is created.

3. Prepare all of your vegetables. Get everything “mise en place” translated to “put in place” before you heat your wok. Cooking this dish happens quickly, so place all ingredients (rice, vegetables, sauce) in small bowls so that they are ready to quickly be added to your wok.

2. Heat the vegetable oil in the wok over high heat until it sizzles when hit with a drop of water. Add the onion and cook until softened. Then toss in carrots and cabbage and cook until just tender. As you cook, move cooked vegetables to the perimeter of the wok and keep raw vegetables in the middle. Add the paste and coat vegetables.

4. Add the cooked and cooled rice and stir until everything is mixed. 

5. Fry eggs and immediately lay on top of rice mix. Garnish with the green onion, cucumber, and additional Sambal Oelek (or Sriracha), as desired.