Pour the oil in a pan and fry the rice for a copple of minutes in it. Boil the broth, pour this with the rice, add the onion and the salt. Let it braise together. Remove the onion and pour some more oil in it. Beat the eggs with pepper and salt and make an omelette. When it almost done, put the rice on it, fold it double and fry it brown at both sides. Sauce: chop the shallots, chop the onion, mix them with the bumbu curry and 2 tablespoons water. Boil it creamy. Pour it round the omelette. Posted to JEWISH-FOOD digest by Linda Shapiro
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|Serving Size: 1 Serving (1806g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1348 (57%)|
|Amt Per Serving||% DV|
|Total Fat 149.8g||200 %|
|Saturated Fat 46.7g||233 %|
|Monounsaturated Fat 57.4g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 6345mg||1952 %|
|Sodium 2485.4mg||86 %|
|Potassium 2218.6mg||58 %|
|Total Carbohydrate 60.2g||18 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 57g|
|Protein 193.4g||276 %|
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Calories per serving: 2366
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