Javanese fried rice: Date Added: 19 Nov 2009
Listed in: Rice

2 cups water
1 envelope instant vegetable broth
or 1 vegeteble-bouillon cube
1/4 teaspoon ground cumin
1 cup uncooked regular rice
1 medium-size onion, chopped (1/2 cup)
1/2 clove of garlic, minced
3 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon ground mace

Heat water with vegetable broth or bouillon cube and cumin to boiling in a medium-size saucepan; stir in rice; cover. Cook 15 minutes, or just until rice is tender and liquid is absorbed. Spoon into a bowl; chill.

When ready to finish dish, sauté onion and garlic in 1 tablespoon of the vegetable oil until soft in a medium-size frying pan; remove and set aside. Turn rice out onto paper toweling; fluff with a fork to separate grains.

Saute lightly in same frying pan, adding remainings 2 tablespoons vegetable oil. Stir in onion mixture and seasonings; cover; heat slowly just until hot. Spoon into a heated serving bowl. Garnish with parsley and serve with toasted slivered almonds, chopped radishes and sliced green onions to sprinkle on top, if you wish.

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