Indonesian-Inspired Family Fried Rice
Cook once. Feed everyone.
This Indonesian-inspired fried rice is quick, colourful and packed with flavour, with a lower-salt portion set aside for your Tiny Feasters before the grown-up seasonings are added. Crispy pork belly, prawns, egg and crunchy vegetables make this a brilliant family meal.
It serves 2–3 adults and around 2–3 babies, depending on portion sizes.
Ingredients
For the rice and pork
200g rice, cooked according to the packet instructions
500g packet pork belly slices
A little salt, for seasoning the adult pork belly only
150g cooked prawns
For the fried rice
30ml sunflower oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
100g cabbage, finely shredded
60g carrot, grated
1 tsp ground cumin
1 tsp ground coriander
3 eggs
For the grown-up portion
35ml soy sauce
25ml fish sauce
10ml honey
45ml oyster sauce
15g fresh coriander, chopped
1 spring onion, chopped
1 lime, cut into wedges
1 chilli, finely chopped
Method
1. Cook the rice and pork belly
Cook the 200g rice according to the packet instructions. Once cooked, drain well and set aside.
Place the pork belly slices in the air fryer. Season some of the pork with a little salt for the grown-up portions, leaving at least one piece completely plain for your Tiny Feasters.
Air fry at 200°C for around 20 minutes, or until cooked through and crisp around the edges. Cooking times may vary depending on the thickness of the slices and your air fryer.
2. Start the vegetable base
While the rice and pork are cooking, heat the 30ml sunflower oil in a large frying pan or wok over a medium-high heat.
Add the finely chopped onion and garlic and sauté until the onion is almost transparent.
Add the shredded cabbage and grated carrot. Cook until softened slightly, but don’t overcook them – you want to keep some texture and crunch.
Stir through the ground cumin and ground coriander.
3. Add the rice and set aside the baby portion
Add the cooked rice to the pan while it is still over the heat. Stir everything together quickly, making sure the rice is coated in the vegetables and spices.
Once everything is combined, remove the portion suitable for your Tiny Feasters and set it aside.
Keep the process fairly quick at this stage so the rice doesn’t become overcooked or stodgy.
4. Season the grown-up portion
Add the soy sauce, fish sauce, honey and oyster sauce to the remaining rice in the pan.
Stir well to combine, allowing the sauces to coat the rice evenly.
5. Add the pork and prawns
Once the pork belly has finished cooking, cut the seasoned adult pieces into approximately 2.5cm cubes and stir them through the grown-up fried rice.
Keep the plain pork belly separate for your Tiny Feasters. Cut or shred it into an age-appropriate texture before serving.
Add the 150g cooked prawns to the adult portion and stir through until warmed.
6. Cook the eggs
Push the rice mixture to one side of the pan, creating a clear space.
Add a little extra oil or butter to the empty space if needed, then crack in the eggs: use one egg for the baby portion and two eggs for the adult portion.
Scramble the eggs quickly over the heat until cooked through.
Once cooked, stir the egg back through the appropriate rice mixture.
7. Finish and serve
For the grown-up portions, sprinkle over the chopped coriander and spring onion.
Serve with lime wedges and finely chopped chilli on the side.
For your Tiny Feasters, serve the plain pork belly, egg and lower-salt rice mixture without the soy sauce, fish sauce, oyster sauce, chilli or additional salty seasonings.
To serve
Serve the adult fried rice with a squeeze of lime, extra coriander and spring onion, and as much chilli as you like.
For little ones, allow the food to cool thoroughly before serving and cut or shred the pork and vegetables into textures suitable for their stage of eating.
Set aside your Tiny Feaster’s portion before adding the adult sauces. Soy sauce, fish sauce and oyster sauce are all high in salt, so keeping the baby portion plain allows everyone to enjoy the same meal while making it more suitable for little ones.
One pan. Two versions. The whole family fed.
