1 tbs sunflower oil
1 large white onion
1 large carrot
2 garlic cloves
1 cup peas (if frozen thaw first)
150g red cabbage
1 medium red capsicum
2 1/2 cups cold cooked brown rice
2 tbs kecap manis
1 green shallot
1. Heat wok over high heat. Add sunflower oil and heat for 30 seconds. Add onion, carrot and garlic and stir fry for 2 minutes. Add peas, cabbage and capsicum and stir fry for another 2 minutes or until vegetables start to soften.
2. Add cooked rice and stir fry for 2 minutes or until heated through. Make a well in the center, break egg into well and stir to scramble, then stir through rice. Add half the kecap mantis and stir. Drizzle the remaining kecap mantis and shallot, then serve.