Fluffy white rice, wok-fried with sweet kecap manis, mango, garlic and red chili peppers. Finished with green onion and fried shallots all served with a side of sliced cucumber, tomato wedges, and lime.


Indonesian Rice Bowl:

⅓ cup Vegetable oil
3 tablespoons Garlic, minced
3 teaspoons Thai red chili peppers, fresh, sliced
¾ cup Shallots, fresh, minced
9 cups White rice, cooked, cooled
½ cup Kecap Manis (prepared sweet soy sauce)
2 ¼ cups DOLE® Chef-Ready Cuts Mango Cubes, thawed
10 each Eggs, fried
½ cup Scallions, sliced on a bias
½ cup Fried shallots, prepared
20 each Tomato, ½" wedge
30 each Cucumber, thin slice
10 each Lime, wedge


Indonesian Rice Bowl:

  1. Heat vegetable oil in a wok or large skillet over high heat.
  2. Add garlic, Thai red chili peppers, and fresh shallots and cook for 2 minutes.
  3. Add cold rice to the wok, using a wooden spoon to break up any clumps while mixing with the vegetables. Cook for another 2 minutes.
  4. Add the Kecap Manis and stir fry for 3-5 minutes until the rice begins to take on a dark brown color and caramelizes.
  5. After rice has caramelized, remove from heat and fold in thawed DOLE Chef-Ready Cuts Mango Cubes.


  1. Place 1 cup of fried rice into a bowl, then top with 1 fried egg.
  2. Garnish with 3 Tablespoons of scallions and 3 Tablespoons of prepared fried shallots.
  3. Serve with 2 tomato wedges, 3 cucumber slices and 1 lime wedge on the side.
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Yield: 10 portions
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