Indonesian Fried Rice

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This is a delightful combination of flavors and a great way to use up leftover rice. This recipe has been adapted to include vegetables and omit the oil. The original recipe can be found in The Meatless Gourmet.

Yield: about 4 cups


  • 3 cups leftover brown rice
  • 1 cup onions, chopped
  • 6 to 7 chopped baby bok choy* (about 170 g/6 oz)
  • 2 Tbsp soy sauce or tamari
  • 2 Tbsp water
  • 1½ Tbsp regular molasses
  • 1 Tbsp maple syrup
  • 1½ tsp curry powder
  • 1½ tsp ground coriander
  • ¼ tsp ground cumin
  • 1 tsp fresh ginger zest (14 g/.5 oz)
  • 1 clove garlic, minced
  • ¾ tsp sambal oelek (chili paste)
  • ½ cup chopped dry roasted peanuts*


  1. In a small bowl combine the tamari, water, molasses, curry powder, coriander, cumin, ginger, garlic, and chili paste, then set it aside.
  2. To a large preheated pan, add the onions and vegetables. Cook briefly to soften.
  3. Add the rice and the soy sauce mixture. Stir to combine and continue stirring and tossing this mixture until the rice is hot.
  4. Garnish with chopped peanuts.


  • Use what ever vegetbles appeal to you. Examples could include spinach or mushrooms.
  • Substitute peanuts with dry roasted sunflower seeds or toasted slivered almonds.