INDONESIAN STICKY MINCE AND RICE
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.