Ingredients:
8 teaspoons vegetable oil
2 inches fresh ginger, grated
4 tomatoes, chopped
3 red chilies, seeded and chopped
1 onions, finely chopped
1 clove garlic, crushed
1/4 lb white cabbage, finely shredded
1 cup long grain rice, boiled
1/2 cup cooked peas
1 tablespoon soy sauce
4 eggs
1 bananas, sliced
4 scallions, sliced
plum sauce
Directions:
For the chili sambal, blend together 4 tsp vegetable oil, ginger, tomatoes, and 2 red chilis in a food processor or blender to form a smooth paste.
For the rice, heat 4 tsp oil in a wok over medium heat.
Add the onion and garlic and cook for 5 minutes.
Add the cabbage and stir-fry for 1-2 minutes.
Stir in the chili sambal and mix well.
Continue to stir-fry for 1 minute.
Increase the heat and add the cooked rice and remaining chili.
Stir-fry for 2-3 minutes to heat the rice through.
Stir in the peas and soy sauce and heat a minute longer.
Keep warm.
Fry the eggs.
Pile the rice on four serving plates, top with the banana, and set 1 egg on each portion.
Garnish with the scallions.
Spoon the plum sauce around the plate to serve.
Servings: 4
Time preparation: 40 min.
Time total: 50 min.