Indonesian Fried Rice

Newsday

½ teaspoon sugar

1 tablespoon soy sauce

2 tablespoons corn or peanut oil

1 egg, beaten

1 clove garlic, chopped fine

2 tablespoons onion, sliced thin

½ teaspoon red, hot, dry chili flakes

2 scallions, sliced thin

2 cups plain boiled rice, cold

½ cup cooked chicken, diced in ¼-inch cubes

½ cup cooked shrimp, in ¼-inch dice or ½ cup crabmeat, flaked

Such flavor!

Dissolve the sugar in the soy sauce. Set aside.

Heat 1 teaspoon oil in a skillet, add the egg and prepare a thin, plain flat-omelet. Cool and slice into ½-inch strips.

Heat the balance of the oil in a wok or large skillet. Over moderate heat, add the garlic, onion, hot chili and stir-fry for 1 minute. Add the scallion and stir-fry for 1 minute.

Add rice, chicken and shrimp (or crabmeat) and stir-fry for 3 minutes to integrate everything. Add soy sauce, stir well for 1 minute. 

The directions are kind of unclear, but I think you're supposed to just leave the egg in there and mix it with the other things as you add them.

Serve warm with a salad and mango chutney.

Man do I wish I had some mango chutney.

My Rating: 4/5 "So much zing! to this! Loved all the bold flavors you get to enjoy while eating this. It's a little dry, but eat it with something moist (as the recipe suggests) and you'll be very happy."