Protein upsize add-on - kimchi.
Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and rinse.
2. Prepare the toppings
Slice cucumber, roughly chop coriander and wedge lemon. Set aside.
3. Sauté the vegetables
Heat a frypan over medium heat with 1 tbsp oil (see notes). Slice celery and cabbage. Wedge tomatoes. Add to pan as you go along with curry leaves and 3 tsp curry powder. Cook for 5-6 minutes until wilted.
4. Add the rice
Add cooked rice to pan and toss to combine. Season with 1-2 tbsp soy sauce and pepper. Take off heat.
5. Cook the eggs
Heat a frypan over medium-high heat with 1 tbsp oil. Crack eggs into pan and cook to your liking.
6. Finish and plate
Divide rice over plates. Top with egg and coriander. Serve with cucumber slices and lemon wedge.
We recommend using sesame oil or coconut oil for this dish.
Protein upsize add-on - kimchi Stir 1/2 cup through rice at the end. Use remaining as a garnish (to taste)
Red rice, 300g
Continental cucumber, 1/2 *
Coriander, 1/2 packet *
Lemon, 1/2 *
Celery, 2 sticks
Baby wombok cabbage, 1/2 *
Curry leaves, 2 fronds
Eggs, 6 pack
From your pantry
Oil (for cooking), soy sauce (or tamari), curry powder, pepper