Fried rice Dewi Desi style

Ingredients for 2 servings:

• 160 g rice, cooked the day before (see preparation)
• 2 tbsp sunflower oil
• 1 tsp sesame oil, light
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 small carrot(s)
• 1 small spring onion(s)
• 2 small chili peppers, green, fresh or frozen
• 10 g ginger, fresh or frozen
• 40 g soybean sprouts, fresh, (alternatively mung sprouts)
• 2 tbsp oyster sauce (saus tiram)
• 1 tbsp Soy sauce (Kecap Manis)
• 2 tbsp soy sauce (kecap asin)
• 2 tbsp rice wine (Arak Masak)
• n. B. cucumber slice(s)
• n. B. Crab bread (Krupuk Udang)
• n. B. Kaffir lime leaves, cut into threads

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Rice fried with vegetables, soybean sprouts, and spices. Recipe from Bali, Indonesia

The day before, bring 70g of dry rice to a boil with 125g of water, add a pinch of chicken stock and 1 tablespoon of salad oil. Cover and simmer for 12 minutes at a very low heat. Remove from the heat and let it swell and ripen for 30 minutes without opening the lid. Once cooled, store covered in the refrigerator. Clean the vegetables and cut into small pieces. Special note: Wash the small green chilies and cut them into thin slices crosswise. Leave the seeds on and discard the stems. Rinse the soybean sprouts thoroughly and use them whole. Mix the ingredients for the sauce. Heat a wok, add the sunflower oil and sesame oil, and heat until hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the remaining vegetables and stir-fry for 1 minute. Add the rice and stir-fry for 3 minutes. Drizzle the sauce over the rice and continue stirring. Finally, fold in the soybean sprouts. Ladle the finished rice into serving bowls, garnish, and serve as a main course with any side dish.