|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|
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