Description
A delightful one-pot meal that comes together in about 30 minutes, perfect for a busy weeknight dinner!
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 red bell pepper, diced
- 2 eggs, beaten (optional)
- Soy sauce to taste
- Chili sauce to taste
- Green onions, sliced for garnish
- Protein of choice (chicken, shrimp, tofu, etc.)
Instructions
- Prepare the Pan: Heat the oil in a large skillet or wok over medium heat for about 1-2 minutes.
- Sauté the Aromatics: Toss in the diced onion and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes.
- Add the Veggies: Add the diced carrot and red bell pepper. Cook until tender-crisp, around 3-4 minutes.
- Scramble the Eggs: Push the veggies to one side, pour in the beaten eggs, and scramble until just set, about 2 minutes.
- Fry the Rice: Add the cooked rice to the pan and combine everything, letting it meld together for 2-3 minutes.
- Season it Up: Stir in the soy sauce and chili sauce to taste.
- Add Your Protein: Stir in your protein and heat through, about 2-3 minutes.
- Garnish & Serve: Top with fresh green onions and serve hot.
Notes
Leftovers can be stored in the refrigerator for about 3-4 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg