After the excess of feasting that is Thanksgiving in the United States, this is a simple, restrained vegetarian recipe. As in many countries where animal protein is expensive and not a part of the daily diet of much of the society, in Indonesia eggs are a relatively inexpensive source of protein. Orak arik are simple scrambles of vegetables and eggs.
While a lot of Indonesian food is generously spiced, orak arik dishes tend to be rather tame. The ingredients and the spicing indicate a Dutch influence. According to this site, the orange carrots we are used to today evolved from varieties cultivated by the Dutch in the late 16th and early 17th centuries. The Indonesian word for carrot--wortel--is taken directly from the Dutch.
Although this could be served as an accompaniment to a meat dish such as grilled chicken or fish, it also is satisfying on its own with some rice. Especially after the glut of indulgence these last few days, a dish like this is simply satisfying.
Orak Arik Wortel
1 1/2 cups julienned carrots (about 3 medium carrots)
1 1/2 cups shredded cabbage
2--3 shallots, peeled and thinly sliced
2 cloves of garlic, minced
1 tsp salt
1/2 tsp ground white pepper
3 eggs, lightly beaten
1 TBS oil for stir frying
Heat oil in a wok or frying pan over medium-high heat. Add shallots and garlic and fry until fragrant. Then add carrots and cabbage and stir fry until carrots soften, around five minutes. Stir in eggs, salt and pepper, and scramble until eggs and vegetables are well mixed and eggs are thoroughly cooked. Serve with steamed rice.
You may notice I added sliced chiles, but those are strictly optional.