Indonesian Peanut-Fried Rice

Prep time: 10min
Total time: 21min
Serves 8
1 tbsp
vegetable oil, divided
15 mL
2
Large Eggs
0
1/4 tsp
hot red pepper flakes
1 mL
Pinch salt
1
onion, chopped
0
1
carrot, shredded
0
4 cups
cooked Calrose Rice
1 L
1 cup
finely chopped English cucumber
250 mL
1/2 cup
Peanut Satay Cooking Sauce
125 mL
1 tbsp
fresh lime or lemon juice
15 mL
1/8 of the recipe
calories
420
fat
11 g
saturated fat
2 g
carbs
70 g
protein
11 g
cholestrol
95 mg
fibre
2 g
sodium
520 mg
potassium
140 mg

Directions

  1. Heat half the oil in a large, non-stick skillet set over medium heat. Whisk eggs with red pepper flakes and salt. Pour into the skillet and cook, covered, for 1 to 2 min. or until firmly set. Using a spatula to lift the edge, roll up the egg and remove from pan. Cut into thin strips and reserve.

  2. Add the remaining oil, onion and carrot to pan. Cook, stirring often, for 5 min. Increase the heat to medium-high and cook, stirring, for 3 min. or until the onion is golden. Add cooked rice, cucumber, peanut sauce and lemon or lime juice. Cook, tossing, until heated through. Garnish with reserved eggs.