INDONESIAN RICE BOWL (MANGO NASI GORENG)
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.
INGREDIENTS
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 |
STEPS
Indonesian Rice Bowl:
- Heat vegetable oil in a wok or large skillet over high heat.
- Add garlic, Thai red chili peppers, and fresh shallots and cook for 2 minutes.
- 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.
- Add the Kecap Manis and stir fry for 3-5 minutes until the rice begins to take on a dark brown color and caramelizes.
- After rice has caramelized, remove from heat and fold in thawed DOLE Chef-Ready Cuts Mango Cubes.
TO SERVE:
- Place 1 cup of fried rice into a bowl, then top with 1 fried egg.
- Garnish with 3 Tablespoons of scallions and 3 Tablespoons of prepared fried shallots.
- Serve with 2 tomato wedges, 3 cucumber slices and 1 lime wedge on the side.
Yield: 10 portions
