About this recipe:This recipe comes from my grandmother, who travelled a lot and remembered this dish from Indonesia. It is exotic, but still loved by children and adults alike. It is great for finishing up leftovers.
1 vegetable stock cube
120g long grain white rice
1 tablespoon dried tarragon
1/2 onion, chopped
1 teaspoon Chinese five spice
4 tablespoon olive oil
3 tablespoons soy sauce
240g tinned peas and carrots
1 tablespoon butter
salt and ground black pepper
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Method Prep:5min › Cook:25min › Ready in:30min
Bring a pan of water to the boil, add the vegetable stock cube and the rice, and cook until the rice is tender, about 20 minutes; drain.
Meanwhile, whisk the eggs in a small bowl with the tarragon and a pinch of salt and black pepper.
Heat 2 tablespoons of olive oil in a large frying pan over high heat, and cook and stir the onion until golden, about 3 minutes. Reduce the heat to medium.
Heat 1 tablespoon of the olive oil in a small frying pan over medium heat, pour in the eggs and cook, stirring constantly, until the eggs are set; remove from heat.
Stir the cooked rice, the remaining 1 tablespoon olive oil, the five spice powder, soy sauce and peas and carrots into the large frying pan with the onion. Stir in the scrambled eggs, and cook and stir until heated through, about 5 minutes. Add the butter on top just before serving.