(Indonesian Fried Rice)

The source of this fried rice recipe comes from a cookbook, A Treasury of Great Recipes, written by Mary and Vincent Price. This recipe was brought from Indonesia to Holland where it became such a favorite that it is now a traditional Dutch dish. There are many variations, but in general the rice, onions and meat are fried together with spices to make a good, highly seasoned dish. Indonesian spices and condiments aren't always easy to come by, but we like this rice with curry powder and soy sauce, instead of the hotter native spices. That was what Mary and Vincent Price said, but I like to add to the crushed red chili peppers.


  1. In a large iron skillet heat: 4 tablespoons butter and 4 tablespoons corn oil. Add: 2 medium onions, finely chopped, and cook until golden. Add: 4 tablespoons cooked chicken, diced, and 4 tablespoons cooked ham, diced. Saute gently for 5 minutes.
  2. Add: 4 cups cold cooked rice, mix well, and when rice is warm add: 2 teaspoons soy sauce, 1 teaspoon curry powder, salt and freshly ground pepper to taste. Cook gently, stirring frequently, until mixture is heated through.


  1. In a small bowl heat: 2 eggs with I tablespoon water.
  2. In a skillet heat: 2 tablespoons butter. Add the eggs and make a thin omelet. Turn it out on a board and cut into thin strips.
  3. Slice: 2 tomatoes.


Put the fried rice on a heated platter. Place the strips of omelet across the top, and surround with slices of tomato.

Serves: 4

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