I usually make this when I have various bits of vegetables that need using up. The secret to this dish is to blanch the vegetables first and have everything ready before starting the stir fry.If you want to make this vegan, simply leave out the eggs.
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 200 g jasmine rice
- 200 g mixed vegetables
- 2 tbsp vegetable oil
- 1 clove garlic finely chopped
- 2 eggs lightly beaten
- 1 tbsp sambal paste
- 1 tbsp kecap manis (or an additional tbsp soy sauce with a tsp of sugar added)
- 4 spring onions
- 1 red chilli finely sliced
- drizzle sesame oil
Instructions
- Cook rice to pack instructions. Spread out on a baking tray to cool quickly and chill for at least 30 minutes.
- Blanch vegetables for 3-4 minutes. Drain and set aside.
- Add vegetable oil to a wok over a high heat. Once smoking hot, add garlic cook for a minute stirring to ensure the garlic doesn't burn. Pour in the eggs, allow to cook for a minute then break up with a fork. Add sambal paste.
- Using your hand, break up any lumps in the rice and add to the wok along with the cooked vegetables. Stir in soy sauce and kecap manis, stir to ensure everything is heated through. Serve sprinkled with chilli, spring onions and a drizzle of sesame oil.
Nutrition
Calories: 521kcalCarbohydrates: 100gProtein: 17gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 544mgPotassium: 532mgFiber: 7gSugar: 4gVitamin A: 5769IUVitamin C: 48mgCalcium: 101mgIron: 3mg
Tried this recipe?Let us know how it was!