This is a recent recipe that
worked out really well. Quick to make, which is definitely a plus, and yummy.
You need about 20-30 mins at most.
3-4 persons
Wok/skillet
Rice: (boiled) 2-3 mugs basmati
or parboiled
White cabbage: ½ Sliced in thin
strips
Carrot: 2-3 (julienne or spaghetti
thickness) mid-size
Leek: 4-6 inches. Chopped
Garlic: 1 clove, minced
Chives: 2 teasp
Parsley: 1 teasp
Paprika (mild): ½ teasp
Pepper: 1 knifepoint
Salt: to taste
Nutmeg: 1 pinch
Sambal Ulek: 1-2 teasp
Honey: 1 teasp
Egg: 1
Milk: 1/3 mug
Make sure to boil your rice as
dry as possible. I tend to do about ten percent less water than usual to get
the substance right. But any way will be okay. Cut all your veggies and garlic.
Heat your wok nice and hot. Keep the fire as high as possible as you throw in
a splash of oil (whichever you prefer, olive, sunflower, peanut or coconut oil)
and immediately add your carrots a la julienne. Stir a few times, and then add
your strips of cabbage and chopped leek. Keep stirring. Next come the seasonings.
Just toss them all in, along with the sambal and honey. Keep stirring while you
add your rice.
Get a small bowl and quickly mix
your egg with milk in there, along with a pinch of salt and pepper.
Push the mix in the wok to one side, and pour the egg/milk in on the empty side. Wait a moment to allow the egg
to bake a little, then stir through the egg a few times first, before slowly mixing it with the
rest of the meal.
Bake for a few more minutes and
your dinner is ready for consumption.
Serve with krupuk or Naan bread,
or papadums, or some flash-fried chicken for the non-vegetarian among you. ;-)
Bon appetit.
