I love fried rice. In all its varieties, including nasi gorneg. But then I was like, how good would these flavours be on rice noodles? Turns out, very good.

I did quite a lot of research before making these as I wanted to get the flavours right while making it nutritious and vegetarian. I’m only eating meat a few times a week at the moment so making anything vegetarian is a win.

I’ve made a few variations on this recipe: completely gluten free, fructose friendly, chicken, prawn. All are good and the changes are slight. For gluten free replace the kecap manis with tamari, for fructose free use celery instead of the spring onion and replace the garlic with more ginger. I’ve also had it with just the omelette egg stirred through, just the fried egg on top and both. I like both best!

You could throw in any other finely chopped vegetables you like, I just like how carrot and cabbage soak up all the flavour.

If you prepare everything before you start stir frying this is a very easy and stress free recipe. If you don’t you will get frantic and overcook things. It takes around 5-7 minutes while it’s in the pan so with 10-15 minutes of prep time to cook your noodles and chop your vegetables you’e got dinner in 20 – 30 minutes. Ideal.

If you’re doing a non vegetarian version add the finely sliced meat before the beaten egg. Then continue as per the below instructions. You’d only need 100g meat per person, and use half as much egg. Speaking of per person you’ll see this recipe serves 2. You can multiply the ingredients to serve more BUT do not cook more than 2 serves at once. You end up with mush. Stir fry likes space so it gets even heat and doesn’t stew. it’s so quick to cook no body will mind waiting 5 minutes for their serve – especially when it tastes so much better.

Serves 2

Ingredients

1 Tbs peanut oil

2/3 cup spring onions, finely chopped

1 tsp garlic, minced

1 tsp ginger, minced

1/2 tsp turmeric

1/2 tsp cumin

2 eggs, lightly beaten

1 cup finely shredded cabbage

1 cup spiralised carrot

2 tsp oyster sauce (use oyster flavoured for a vegetarian option, or just use more kecap manis)

2 tsp kecap manis (or tamari or dark soy)

2 tsp sambal olek

Cooked Thin rice noodles (thicker than vermicelli, not the flat kind – but really anything will work)

a few drops of sesame oil.

2 eggs, optional (to fry and place on top)

Directions

Prepare all of the above ingredients before you begin.

Put a large fry pan or wok on high heat and add oil, once hot add 1/2 the spring onion, garlic, ginger, turmeric and cumin. Move around the pan and cook for 1-2 minutes, until fragrant.

Push to this mixture side of the pan and add the beaten egg. Allow it to spread and start to set. Fold it onto itself and then chopup with a hard edged wooden spoon or spatula, whatever you’re using to stir fry will work. Mix through with the onion etc.

Add the vegetables and 1/4 cup of water to your hot pan, mix around then add the noodles and the oyster, kecap manis and sambal olek. Stir to combine and make sure the sauce is well mixed though. Add a few drops of sesame oil.

Divide between two plates. Place pan back on the heat, turn down to medium, crack the eggs into the pan and cook until the white has set. Place an egg on top of each bowl of noodles. Sprinkle with remaining spring onion.

HH. x