Ingredients
- 100g rice noodles, cooked and warm (can reheat in microwave)
- 1.5 cups cooked rice (preferably, cooked overnight, kept in fridge and reheated)
- 2 tablespoons Lee Kum Kee Premium dark soy sauce
- 1 tablespoons soy sauce
- 1 tsp sugar
- Ground white pepper (to taste)
- 1/2 cup mixed, diced vegetables (such as corn, capsicum, peas, carrots)
- 100g Plant based mince or tofu (fried tofu or firm)
- Spring onions (to garnish)
- 2 tablespoons Pineapple pieces
- 1 tbsp ABC Kecap Manis
- 2 eggs
- 1 tbsp Oil for the pan
Method
- Heat pan and fry 2 eggs over-easy. Crack eggs and wait till bottom is a little golden and flip eggs and cook for 30 seconds. Remove from pan and set aside on a plate.
- Pan fry plant based meat or tofu for 5 mins or until a little browned. Add vegetables and stir fry for 3 mins.
- Add rice noodles and rice and combine for 2 mins. Add seasonings - sugar, pepper, soy sauces and kecap manis.
- Taste and add more seasonings if required. Add pineapple pieces. Give it one more quick stir and dish up into 2 serving bowls.
- Place 1 egg on top of each bowl of rice. Garnish with chopped spring onions. Enjoy!
Product used in recipe
- ABC - Sweet Soy Sauce
- Lee Kum Kee - Dark Soy Sauce
