| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Indo | Indonesian | 1 | Servings |
INGREDIENTS
| 6 | Eggs | |
| 4 | T | Rice |
| 1 | Onion | |
| 1/2 | c | Broth |
| Oil | ||
| Salt | ||
| 3 | Little onions, shallots | |
| 2 | T | Water |
| 1 | t | Bumbu curry, this is an |
| instant mix of spices | ||
| with | ||
| curry. |
INSTRUCTIONS
Pour the oil in a pan and fry the rice for a copple of minutes in it. Boil the broth, pour this with the rice, add the onion and the salt. Let it braise together. Remove the onion and pour some more oil in it. Beat the eggs with pepper and salt and make an omelette. When it almost done, put the rice on it, fold it double and fry it brown at both sides. Sauce: chop the shallots, chop the onion, mix them with the bumbu curry and 2 tablespoons water. Boil it creamy. Pour it round the omelette. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 24, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1443
Calories From Fat: 1125
Total Fat: 135.4g
Cholesterol: 1360mg
Sodium: 1106.4mg
Potassium: 1151.9mg
Carbohydrates: 39.4g
Fiber: 2.1g
Sugar: 6.7g
Protein: 42.4g