- 1 cup uncooked white rice
- 1 tablespoon vegetable oil
- 2 eggs, beaten
- salt to taste
- 1/2 cup onion, chopped
- 1 teaspoon dried minced garlic
- 1 teaspoon crushed red pepper
- 1 tablespoon soy sauce, divided, or to taste
- 8 grape tomatoes, halved
- 6 slices cucumber
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a skillet over medium heat. Pour in eggs. Cook, tilting the pan occasionally, until edges are nearly dry, about 3 minutes. Season with salt. Flip and continue cooking until eggs are set, about 2 minutes more. Flip eggs on to a cutting board; roll up like a crepe and slice into strips.
- Place onion, garlic, and red pepper in the same skillet over medium-high heat. Saute until fragrant, about 4 minutes. Add egg strips, 1 1/2 teaspoons soy sauce, and a pinch of salt. Saute until well combined, about 2 minutes.
- Mix the rice and remaining soy sauce into the egg mixture. Saute until rice is well coated in sauce, about 3 minutes. Mix in tomatoes. Serve on a plate with cucumbers as garnish.
03/27/2018
recipepes.com
Nasi Goreng (ndonesian Fried Rice), recipe
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455 calories
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