Orak-Arik Wortel (Indonesian Carrot & Egg Stir-Fry)

Name: Orak-Arik Wortel (Indonesian Carrot & Egg Stir-Fry)
Total time: 10 min
Yield: 2 people
Ingredients: 2 medium Carrots; 2 large Egg; 0.5 medium White Onion; 2 cloves Garlic; 1 stalk Spring Onion; 1 tbsp Olive Oil; 0.5 tsp White Pepper; 0.5 tsp Salt

Vegetarian • Gluten-FreeUnder 15 MinsHigh ProteinStovetop

Easy

10min

140kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick, savory Indonesian stir-fry combining sweet shredded carrots with fluffy scrambled eggs, garlic, and white pepper.

If you want a comforting, savory vegetable side dish to serve with rich meals, this Orak-Arik Wortel is the perfect choice. This traditional Indonesian recipe quickly stir-fries sweet, shredded carrots with aromatic garlic and onions, then binds it all together with a fluffy scrambled egg. It is incredibly simple, beautifully colorful, and provides a wonderful textural contrast to heavy, saucy dishes like Ayam Mentega. The natural sweetness of the carrots is perfectly balanced by the sharp bite of white pepper and the fresh garnish of spring onions.

Ingredients

2 medium Carrots (about 150g)
2 large Egg
0.5 medium White Onion
2 cloves Garlic
1 stalk Spring Onion
1 tbsp Olive Oil
0.5 tsp White Pepper
0.5 tsp Salt

Instructions

1
Peel the carrots and either grate them coarsely using a box grater or slice them into very thin matchsticks.
2
Finely dice the white onion and mince the garlic. Chop the spring onion, separating the white parts from the green parts.
3
Crack the eggs into a small bowl, add a tiny pinch of salt, and beat lightly with a fork.
4
Heat the olive oil in a pan over medium heat. Add the diced white onion, minced garlic, and the white parts of the spring onion. Sauté for 1-2 minutes until fragrant and soft.
5
Add the shredded carrots to the pan. Sauté for about 3-4 minutes until they are tender but still retain a slight bite.
6
Push the carrots to one side of the pan. Pour the beaten eggs into the empty side.
7
Let the eggs set for just a few seconds, then scramble them gently. Once mostly cooked, toss them together with the carrots.
8
Season the mixture with the white pepper and remaining salt. Taste and adjust seasoning if necessary.
9
Turn off the heat, toss in the green parts of the spring onion, and serve warm alongside your main dish.

Chef's Tips

•For extra umami, you can add half a teaspoon of chicken stock powder while tossing the carrots and eggs together.
•Make sure not to overcook the carrots; you want them to be tender but not mushy.