Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp | canola oil |
| 6 | shallots, finely chopped |
| 1 cup | chopped leek (about 1 leek) |
| 4 cups | shredded green cabbage |
| 3 cups | cooked brown basmati rice |
| 1 1/2 tbsp | oyster sauce |
| 1 1/2 tbsp | kecap manis (sweet soy sauce) |
| 1/4 tsp | red pepper flakes |
| 2 | eggs whites, whisked |
Directions
Heat oil in a skillet over medium heat. Add shallots; sauté for 12 to 15 minutes, or until brown and slightly crispy. Add the leeks; sauté for another 4-5 minutes.
Add cabbage and rice to skillet; continue to stir until heated through.
Add oyster sauce, kecap manis and red pepper flakes ; mix ingredients together.
Continue to cook over medium-high heat, stirring frequently, until rice begins to get brown and crispy.
Add egg white; quickly mix ingredients together until egg white is absorbed and forms long strands.
Serve hot. Serves 5.
Per 1 cup (250 ml) serving: 237 cal, 7 g pro, 7 g total fat (1 g saturated fat), 39 g carb, 3 g fibre, 0 mg chol, 351 mg sodium
Excellent source of: vitamin K, magnesium, folate
Good source of: vitamin C, potassium
Low in saturated fat and cholesterol
Source: Leslie Beck's Longevity Diet