Ingredients

• brown rice - 7 oz. (200g)
• coconut oil - 1 tbsp.
• garlic cloves - 2 (sliced)
• ginger - 1-inch (peeled and chopped)
• sambal oelek (chili paste) - 2 tsp.
• white cabbage - 10.5 oz. (300g) (shredded)
• leek - 10.5 oz. (300g) (sliced)
• carrot - 1 (finely chopped)
• ketjap manis - 2 tbsp.
• eggs - 4
• green beans - 7 oz. (200g)
• bean sprouts - 3.5 oz. (100g)

Preparation Instructions

1. Boil the rice according to the instructions on the package.

2. Heat ½ tablespoon of oil in a large pan and add the garlic, ginger and sambal, cook for 3 minutes. Add the cabbage, leek, and carrot to the pan and stir fry for another 5 minutes. Next, add the cooked rice with the ketjap manis sauce and mix well, and allow to heat through for a few minutes.

3. Heat the remaining oil in a frying pan and fry the eggs. In the meantime, cook the green beans for 5 minutes. Drain in a colander, and mix with the bean sprouts.

4. Serve the rice in a bowl topped with an egg and green beans on the side.