Fried Rice With Soybeans

A combination of authentic fried rice with nutritious soybean filling.

Have you ever tried fried rice? Fried rice or rice cooked using the stir-frying method with various vegetables. In Indonesia, fried rice is a national food which seems to be a favorite of most Indonesian people. That's because our staple food is rice.

Well, there are lots of variations of fried rice which I have often posted on my Hive Blog. So, what other variations will I show you this time?

Indeed, I often cook from ingredients available in my kitchen. For now, I often look at the supplies in my garden that are ready to harvest. This time, I had some soybeans left over from making soy milk yesterday.

I also thought about adding soy beans to my dinner menu, for protein intake. Soy beans are high in protein, and are also good for keeping cholesterol stable.

I have a few more pieces of chili in my garden. So, I will cook a fried rice menu with a combination of soy beans. For veggie, I use cabbage and spring onion. You can add other vegetables such as carrots and peas.

How to make fried rice is very easy. We only need cooked rice, and some additional ingredients that we like as filling.

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PROCESSING SOY BEANS

Before making this recipe, indeed, the rest of my soy beans were soaked first. So, we need to soak the soy beans first before adding soy beans to cooking, especially adding soy beans to fried rice.

This is to make the texture of the soy beans softer. Apart from that, the process of soaking the soy beans will make the outer skin of the soy beans easy to remove.

It's just that it's a bit of a tedious job and requires strong will. It's about removing all the skins from the soy beans. lol. After soaking overnight, remove or peel the skins of the soy beans. It takes a lot of patience to do this.

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THE INGREDIENTS

• 150 grams of rice, cooked
• 100 grams of soy beans, soaked overnight
• 100 grams of cabbage, sliced
• 1 stalk of spring onion, sliced
• 3 pieces of bay leaves
• 2 pieces of kaffir lime leaves
• 3 cloves of garlic, chopped
• 5 small of red onions, chopped
• 1/2 tsp of salt
• 1/2 tsp of pepper powder
• 1/2 tsp of coriander powder
• 1/2 tsp of sugar
• optional, chillies, sliced

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COOKING INSTRUCTIONS

Preparing Veggies

Slice vegetables into thin pieces. Make sure the size of the slices is not thick to make it easier for them to cook quickly and be suitable for filling in fried rice.

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Stif-frying Spices and Herbs

Heat a little cooking oil. Use only low heat. Then, add onion, spring onion, bay leaves, kaffir lime leaves. Use low heat to make the seasoning soak into the oil to make the overall taste of the food delicious and more savory.

After the seasoning becomes fragrant, add chillies, salt, pepper, coriander, and sugar. Stir well and keep stirring so they don't burn.

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Stir-frying Veggies

Add soaked soy beans and all vegetables including spring onions. Do not add water to avoid rice became watery later.

Cook for about five minutes or depending on your taste regarding the doneness of the vegetables. Use medium heat.

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Adding Rice

Once the vegetables are cooked, add rice. Keep stirring them until they are all mixed together, and there are no more lumps of rice visible.

Check the seasoning, then remove from heat and serve the fried rice while warm.

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SERVING

I served fried rice with cucumber garnishes which are shaped like flowers. In Indonesia, we serve fried rice with cucumber, also tomatoes and crackers. However, this time I only had cucumber as a complement. No problem.

I smiled when I ate this menu. As it turns out, this combination is successful. I like using soy beans for rice filling. Just, you need to pay attention, don't add too many soy beans or it will make you tired of chewing them ehehe.

Well, I love this new variation and will try in the next season again if I have a supply of soy beans. See you on my next recipe.

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Best Regards,
Anggrek Lestari

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