Fried rice
Colorful, satisfying, and endlessly adaptable, fried rice is one of those dishes that turns leftovers into a feast. This version brings together tender ham, sweet baby corn, peas, and vibrant red bell pepper, all tossed with fluffy long-grain rice and a generous drizzle of kecap manis. That syrupy Indonesian soy sauce lends a deep, caramel-like sweetness that sets this dish apart. A rolled egg omelette, sliced into delicate golden ribbons, adds richness and a lovely finishing touch. It's a beloved staple across Southeast Asia, and it comes together in about 20 minutes, making it a perfect way to bring a taste of the tropics to a busy weeknight.
Ingredients
Instructions
Heat half of the peanut oil in a wok or large skillet over medium heat. Pour in the beaten egg and swirl to cover the base of the wok. Cook until just set, then slide the omelette out. Roll it up tightly and slice it thinly into ribbons. Set them aside for the finish.
Heat the remaining peanut oil in the wok over medium-high heat. Add the baby corn and peas, then stir-fry for about 2 minutes, until they begin to soften and turn bright.
Toss in the red bell pepper, garlic, and ham. Stir-fry for another 2 minutes, keeping everything moving so the garlic turns fragrant without browning and the ham warms through.
Add the cooked rice and kecap manis to the wok. Stir-fry until the rice is heated through and evenly coated in the glossy, sweet-savory sauce. Break up any clumps with the back of the spatula so every grain gets flavor.
Stir in the green onions and the reserved omelette ribbons. Toss gently to combine, then serve right away while it's hot and fragrant.
Notes
Kecap manis is a sweet, thick Indonesian soy sauce available at Asian grocery stores and most large supermarkets, and its caramel-like sweetness is key to the dish's signature flavor.
Use cold, day-old rice for the best texture — freshly cooked rice tends to clump and turn mushy, while chilled grains stay separate and fluffy — and have every ingredient prepped and within reach before starting, since fried rice moves fast and there's no time to chop mid-cook.
Get the wok nice and hot before the rice goes in; high heat gives fried rice its signature light, slightly toasty character.
Variations
Swap the ham for cooked shrimp, chicken, or diced firm tofu if you like, each pairs beautifully with the sweet-savory sauce.
For a little heat, add a sliced red chili with the aromatics or a splash of chili sauce at the end.
Save a few omelette ribbons and a sprinkle of green onion to scatter over the top for a fresh, pretty finish.
Source
Food in Asia