Orak Arik Buncis Telor - stir fry of beans with egg

Ingredients

• 200 ggreen beans
• 1carrot
• 5shallots
• 3 clovesgarlic
• 2eggs
• 250 mlwater
• 100 mlchicken stock
• 1 tsppalm sugar
• ½–1 tspsalt
• 1spring onion
• 45 ml (3 tbsp)oil

Instructions

1. 1

   Prepare the ingredients

   Cut the green beans into pieces and julienne the carrot. Thinly slice the shallots and garlic, and cut the spring onion into rings. Beat the eggs.

2. 2

   Fry the aromatics

   Heat the oil in a pan and fry the shallots and garlic for 3 minutes.

3. 3

   Cook the vegetables

   Add the carrot, green beans, water, chicken stock, palm sugar and salt. Bring the mixture to the boil, stirring. Add the eggs and spring onion, then stir until the eggs are cooked. Serve.

What is orak arik buncis telor?

The name describes a mix of green beans and egg, cooked together in an Indonesian-style stir-fry. Orak-arik dishes are commonly associated with home cooking, where vegetables and beaten egg make a straightforward meal.

This version combines crisp-tender vegetables with a little broth, palm sugar and salt. The egg is stirred in at the end, so it cooks into soft pieces among the beans and carrot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The green beans, carrot and palm sugar provide most of the carbohydrates, while the oil contributes most of the fat and the eggs provide protein. Serve it with a moderate portion of rice and, if you like, another vegetable dish to make a more balanced plate.

Cut the vegetables evenly

Green beans: cut them into pieces small enough to eat easily, while keeping them substantial enough to retain some bite.

Carrot: julienne it so it cooks readily alongside the beans. Thinly sliced shallots and garlic distribute their flavour through the pan.

Build flavour before adding the broth

Shallots and garlic: fry them in the oil for the full 3 minutes before adding the other ingredients. This gives the aromatics time to soften and flavour the cooking oil.

Palm sugar and salt: these season the broth, balancing its savoury notes with gentle sweetness. Start with the lower amount of salt if you prefer, then adjust to taste.

Cook the egg gently

Eggs: beat them before they go into the pan so they are ready to stir through the vegetables. Add them only after the broth and vegetables have come to the boil.

Doneness: keep stirring until the egg is cooked through and forms soft pieces. Stop once it is set rather than continuing to cook it until dry.

Mind the liquid

Water and chicken stock create a saucy base rather than a dry, high-heat stir-fry. Bring the mixture to the boil while stirring, as directed, before adding the egg.

The recipe gives no separate reduction time, so use the vegetables and egg as your cues: the beans should be cooked to your liking and the egg should be set.

Serve it as a meal

Serve the stir-fry hot, with rice to soak up the light broth. The mild seasoning also makes it easy to pair with other Indonesian-style dishes or a simple plate of vegetables.

Recipe notes & tips

• Trim the ends from the green beans before cutting them into pieces.
• Prepare and slice all the vegetables before heating the oil.
• Stir the aromatics as they fry so they cook evenly.
• Add the beaten eggs only once the vegetable mixture has come to the boil.
• Taste the broth before serving and adjust the salt within the stated range.

Variations

• Add chilli: slice fresh chilli and fry it with the shallots and garlic.
• Use vegetable stock: swap it for the chicken stock for a meat-free version.
• Add more vegetables: include a little extra carrot or green beans.
• Finish with lime: serve with a lime wedge for a brighter, tangy contrast.
• Make it richer: stir in another beaten egg and cook until just set.

Common mistakes to avoid

• Uneven vegetable pieces: cut the carrot and beans to similar, manageable sizes so they cook at a similar pace.
• Burning the aromatics: keep the shallots and garlic moving and add the vegetables after 3 minutes.
• Adding egg too early: wait until the broth and vegetables have come to the boil before stirring in the eggs.
• Overcooking the egg: stop stirring once it is cooked through and set into soft pieces.
• Too much salt: begin with ½ tsp, taste the broth, and add more only if needed.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat thoroughly in a pan or microwave, stirring as needed; the vegetables and egg may soften after storage.

Frequently asked questions