Summary

Ingredients

• 2 port. Rice, cooked, from the day before
• 6 tablespoon coconut oil for frying
• 4 small onion (s), red
• 4 clove (s) garlic, fresh
• 2 hot peppers, red, long
• 2 tablespoon sambal bajak, (see my recipes)
• 20 g turmeric, finely chopped
• 15 g iner, fresh
• 20 g carrot (s)
• 20 g water spinach, alternatively reen shallots
• 1 teaspoon sugar
• 1 pinch black pepper, freshly ground
• 1 pinch nutmeg, finely grated
• 1 tablespoon soy sauce, light
• 6 g chicken broth, instant

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Instructions

1. Wash, peel and cut the turmeric and ginger into small pieces. Wash the peppers, remove the stem, cut open the pod and remove the grains. Cut the pod lengthways into fine strips and across into 1 cm long pieces. Cut off the ends of the small, red onions. Make a small incision lengthways and peel off the outer, old and red skin from there. Cap and peel the garlic on both ends. Eight the onions and garlic. Wash and peel the carrot and scrape off the required amount. Wash the water spinach and cut into pieces.
2. Heat a medium-sized pan, add the coconut oil and let it get hot. Lightly brown the onion rings in it. As soon as they show color, add turmeric, peppers, garlic and shredded carrots. Roast everything together for three minutes. Add the rice, mix everything well and fry for five minutes. Add the water spinach and mix in. Season the vegetables with sugar, pepper and nutmeg. Add the soy sauce and the chicken broth, mix everything and season to taste. Let the dish stand in the closed pan for a minute.
3. Remove the pan from the heat and divide the portion between two large plates. Garnish the rice and serve warm.
4. Note: In the picture, this fried rice is the main meal. It was arranged as a mixed, fried, yellow rice with spicy-spicy chicken wings Nasi goreng campur kuning dengan sayap ayam pedas Mixture of sweet and salty soy sauce with red chilli pieces as a filler) and a spicy sambal.