Optional - 1/2 cup roasted peanuts or a wedge of fresh lime to garnish
Cook the brown rice in boiling water according to the absorption method instructions on the packet. Strain when cooked and lay onto a flat tray in an even layer. Place in refrigerator until needed.
For the spice paste, blend all ingredients and oil in the mini food processor until smooth.
For the eggs omelette strips, simple whisk eggs with salt and pepper. Heat a drizzle of oil into a small fry pan over a medium heat and spread the egg to make a thin even layer. Cook until just firm, turn onto a flat plate and cut into thin strips. Set aside for later.
Wash and prepare all vegetables, setting the sliced cucumber until final garnish. Heat a wok over a medium heat – add all of the spice paste and stir-fry for 1-2 minutes. Add soy sauce, tomato puree, kecup manis and the cooked rice. Continue tossing and stir frying for 2 minutes, add greens and bean sprouts and when just wilted, scatter over the egg strips and serve.
Garnish each plate evenly with freshly sliced cucumber.
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