Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Vegetable Stock Powder(ContainsCelery)
Soy Sauce(ContainsSoya, Gluten)
Kuala Lumpur Style Curry Powder
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the stock powder and turmeric, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans then chop into thirds. Trim and grate the carrot. Trim the spring onions then slice thinly. Roughly chop the coriander (stalks and all). Peel and grate the ginger. Zest and quarter the limes.
Heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the green pepper and green beans, fry until softened, 4-6 mins. Add the ketjap manis, soy sauce, Kuala Lumper style spice and ginger. Let it bubble for 1-2 mins. TIP: Use less Kuala Lumper spice if you don’t like it too spicy.
Meanwhile, roughly chop the peanuts. Once the rice is cooked, add it to the pan with the veg. Once thoroughly mixed add the carrot and lime zest and heat through for 1-2 minutes. Season with salt and pepper to taste.
Serve the rice in bowls, cover with foil to keep warm and wipe out the pan. Return to a high heat and add a drizzle of oil. Crack you eggs into the pan and fry until the white of the egg is opaque and the yolk still has a wobble, 4-5 mins. TIP: Cook for a couple more mins if you prefer your yolk a little more cooked.
Top each bowl of rice with a fried egg, sprinkle on the spring onion, coriander and the chopped peanuts. Serve with a wedge of lime for squeezing over. Enjoy!