Happy New Year everyone! If, like me, you’re trying to be a bit healthier with the oncoming new year (or at least a bit less indulgent as I was this Christmas!), you might like to try this healthy, yet extremely tasty, take on a classic recipe for a staple Indonesian street food. I reduced the chilli quotient slightly to make my kids eat more, but you can adjust it to your own tastes.
4 tbs sunflower oil
300g long grain or basmati rice, cooked and rinsed in cold water
2 medium onions, finely sliced
3 cloves of garlic, finely sliced
1 large carrot, peeled and cut into small matchsticks
1 large courgette, cut into small matchsticks
1 orange pepper, deseeded and finely sliced
200g green beans, trimmed and halved
1 red chilli, finely chopped
1 tbs mild curry powder
2 tbs soy sauce
2 tsp tamarind paste
3 large eggs
Small handful of fresh coriander
Salt and pepper to taste
1. Place the carrot, courgette and beans in a large pan of boiling water and blanch for 4 minutes. Drain and set aside.
2. In a large wok add 2 tbs of the oil and add the onions, garlic, chilli, pepper and curry powder and stir fry for 5 minutes.
3. Add the cooked rice, carrots, courgettes and beans and stir fry for a further 5 minutes, before adding the tamarind paste and soy sauce. Stir well to combine.
4. Whisk the eggs and 1 tbs water in a small bowl, then in a small frying pan, add the remaining oil and fry the egg gently to make a small omelette, turning once. Gently slide the omelette onto a chopping board, roll into a cigar shape and finely slice it.
5. Add the rice mixture to the serving bowls, and top with the omelette slices and a generous sprinkling of chopped coriander.