IN­DONE­SIAN STICKY MINCE AND RICE

Super Food Ideas - - BUDGET MEAL PLANNER -

SERVES 4 PREP 10 MIN­UTES COOK 15 MIN­UTES

2 ta­ble­spoons veg­etable oil 500g lean beef mince 3 gar­lic cloves, thinly sliced 1 long red chilli, finely chopped 1 bunch baby pak choy, finely shred­ded 300g packet finely shred­ded coleslaw mix 2 cups cold cooked white long-grain rice 1 ta­ble­spoon fish sauce ¼ cup ke­cap ma­nis 1 ta­ble­spoon lime juice ½ cup fresh Thai basil leaves 4 eggs

1 Heat ½ the oil in a wok over high heat. Cook mince, break­ing up lumps with a wooden spoon, for 6 min­utes or un­til browned. Add gar­lic and ½ the chilli. Cook for 1 minute. 2 Add pak choy and coleslaw. Cook, stir­ring, for 2 min­utes. Add rice. Cook un­til heated through. Stir in fish sauce and ke­cap ma­nis. Re­move from heat. Stir in juice and basil. 3 Mean­while, heat re­main­ing oil in a fry­ing pan over high heat. Fry eggs for 2 min­utes or un­til cooked to your lik­ing. Serve rice topped with egg and re­main­ing chilli. NU­TRI­TION: (per serve) 2370kj; 23.8g fat; 6g sat fat; 34.4g pro­tein; 50.4g carbs; 6.4g fi­bre; 331mg chol; 1097mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.