Preparation:
Fry onions, garlic, and peppers slowly in oil until the onion is lightly
brown. Add the meat and cook and stir an additional 5 or so minutes. Toss
in
the rice and mix well, adding a little more oil if necessary. Heat well and
serve.
Notes:
The Dutch East Indies version of fried rice is an elegant dish on a hot day.
A fried egg is plunked on top of each serving, with sweet pickles, chutney,
and sliced tomato to set it off. Beer is in order. |
