World Cuisine

  • 2 tablespoons sunflower oil
  • 2 eggs, lightly beaten with ¼ teaspoon ground turmeric
  • 1 onion, thinly sliced
  • 6 spring onions, cut diagonally into 2.5 cm (1 inch) lengths
  • 2 garlic cloves, crushed
  • 1 teaspoon finely grated fresh root ginger
  • 100 g (3½ oz) Chinese cabbage, finely shredded
  • 1 red pepper, deseeded and thinly sliced
  • 50 g (2 oz) bean sprouts
  • 750 g (1½ lb) cooked, cooled long-grain rice
  • 1 tablespoon kecap manis
  • 1 tablespoon sambal oelek
  • chopped fresh coriander and mint leaves, to garnish

Heat ½ tablespoon of the oil in a nonstick frying pan. Add half the egg mixture and swirl the pan to make a thin omelette. When set, remove from the pan, roll up and cut into thin strips.

Repeat with another ½ tablespoon of the oil and the remaining egg mixture. Set aside.

Heat the remaining oil in a large nonstick wok and add the onion, spring onions, garlic and ginger. Stir-fry for 4—5 minutes, then add the cabbage, red pepper and bean sprouts. Stir-fry over a high heat for 3—4 minutes.

Stir in the cooked rice, kecap manis, sambal oelek and the omelette strips. Stir-fry for 3—4 minutes or until the rice is heated through and piping hot.

Remove from the heat and serve immediately, garnished with the chopped herbs.

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