Page 156 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 large cucumber, thinly sliced

1 tomato (8 oz/250 g), sliced

1 Heat the oil in a large wok over high heat, sauté the garlic and shallot until golden
brown and fragrant.

2 Crack the eggs into the wok and scramble quickly until just cooked. Lower the heat
to medium high.

3 Add the cooked rice, green onions, soy sauce, sweet soy sauce, and all the dry
spices. Stir-fry until thoroughly mixed for about 2 to 3 minutes, making sure to scrape
the bottom of the wok so that none of the rice gets burnt. Serve very warm.