Javanese Fried Rice Recipe

     Water    2 Cup (32 tbs)
     Instant vegetable broth/1 vegetable bouillon cube    1 Teaspoon (1 Envelope)
     Ground cumin    1⁄4 Teaspoon
     Regular rice    1 Cup (16 tbs)
     Onion    1 Medium, chopped
     Garlic    1⁄2 Clove (2.5 gm), minced
     Vegetable oil    3 Tablespoon
     Salt    1⁄2 Teaspoon
     Chili powder    1⁄4 Teaspoon
     Ground mace    1⁄8 Teaspoon

Directions
1. Bring water with vegetable broth or bouillon cube and cumin to boiling in a medium-size saucepan; crush cube, if used, with a spoon; stir in rice; cover. Cook 15 minutes, or just until rice is tender and liquid is absorbed. Spoon into a bowl; chill.
2. When ready to finish dish, saute onion and garlic in 1 tablespoon of the oil until soft in medium-size skillet; remove and set aside.
3. Turn rice out onto paper toweling; fluff with a fork to separate grains. Saute lightly in same pan, adding remaining 2 tablespoons of oil.
4. Stir in onion mixture and salt, chili powder and ground mace; cover; heat slowly just until hot. Spoon into a heated serving bowl. Garnish with parsley and serve with toasted slivered almonds, chopped radishes and sliced green onions to sprinkle on, if you wish.
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