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Indonesian Fried Rice


Indonesian Fried Rice

Achieve peak performance with Indonesian Fried Rice, made with tofu, peanuts, and nutrient-packed California Dried Plums.

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  • ¾ Cup chopped onions
  • 1 serrano chile, chopped
  • 2 Tablespoons dried plum purée
  • 2 Tablespoons brown sugar
  • 2 Tablespoons soy sauce
  • 1 Teaspoon tomato paste
  • 3 Tablespoons vegetable oil
  • 4 Cups cooked brown basmati rice
  • 8 Ounces firm tofu, diced
  • ½ Cup diced California dried plums
  • ½ Cup peas
  • ½ Cup chopped scallions
  • ¼ Cup chopped roasted unsalted peanuts
  • ¼ julienned carrot
  • ¼ peeled, seeded cucumber, cut into thin half-moons


In a food processor or blender, process the onions and chiles to make a paste. In a small bowl, whisk together the dried plum purée, sugar, soy sauce, and tomato paste.

In a large nonstick skillet, heat the oil over high heat. Add the onion mixture and cook 1 to 2 minutes. Add the dried plum mixture, rice, and tofu; stir-fry until hot, about 5 minutes. Add the diced dried plums, peas, and scallions and stir-fry 2 minutes more. Transfer to a serving bowl or individual plates and garnish with peanuts, carrots, and cucumbers.