Name: Indonesian Fried Rice
Yield: 4
Ingredients: ¾ cup chopped onions; 1 serrano chile, chopped; 2 tablespoon dried plum purée; 2 tablespoon brown sugar; 2 tablespoon soy sauce; 1 teaspoon tomato paste; 3 tablespoon vegetable oil; 4 cup cooked brown basmati rice; 8 ounce 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

Ingredients

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

Directions

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.