This easy Indonesian dish is a great way to use up leftover rice and vegies. Try adding in other vegetables like sweet corn, broccoli, cauliflower or snow peas. You can also substitute the rice for quinoa.
Serves: 2
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Servings
Prep time
Cook time
Recipe
Ingredients
- Olive oil
- 1 carrot, diced
- 2 stalks celery, sliced
- 1 cup shredded red cabbage
- 2 shallots, sliced, plus more to garnish
- 1 clove garlic, minced
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground ginger
- Pinch chilli flakes or sliced fresh chilli
- 2 heaped cups cooked brown jasmine rice
- 2 tsp tamari
- Small handful coriander, roughly chopped
- Juice ½ lime
- Handful bean sprouts
- 2 eggs, fried
- Sesame seeds, to serve
- Shallots, chopped, to serve
Method
- Heat olive oil in large frying pan over medium heat.
- Add carrot, celery, cabbage, shallots, garlic, turmeric, cumin, ginger and chilli, and cook for 5 minutes until tender.
- Add rice, tamari, coriander, lime juice and bean sprouts and cook for 2 mins until rice is heated through.
- Divide rice between two plates, top with fried egg and sprinkle with sesame seeds and shallots.
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