Directions:
- For the chili sambal, blend together 4 tsp vegetable oil, ginger, tomatoes, and 2 red chilis in a food processor or blender to form a smooth paste.
- For the rice, heat 4 tsp oil in a wok over medium heat.
- Add the onion and garlic and cook for 5 minutes.
- Add the cabbage and stir-fry for 1-2 minutes.
- Stir in the chili sambal and mix well.
- Continue to stir-fry for 1 minute.
- Increase the heat and add the cooked rice and remaining chili.
- Stir-fry for 2-3 minutes to heat the rice through.
- Stir in the peas and soy sauce and heat a minute longer.
- Keep warm.
- Fry the eggs.
- Pile the rice on four serving plates, top with the banana, and set 1 egg on each portion.
- Garnish with the scallions.
- Spoon the plum sauce around the plate to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.32 Kcal (989 kJ) | ||
| Calories from fat | 121.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.48g | 21% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 329.75mg | 14% | |
| Potassium | 622.99mg | 13% | |
| Total Carbs | 21.88g | 7% | |
| Sugars | 10.66g | 43% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 9.73g | 19% | |
| Vitamin C | 78.3mg | 130% | |
| Iron | 1.9mg | 10% | |
| Calcium | 73.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 85.78 Kcal (359 kJ) | ||
| Calories from fat | 44.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 21% | |
|---|---|---|---|
| Cholesterol | 59.41mg | 55% | |
| Sodium | 119.69mg | 14% | |
| Potassium | 226.13mg | 13% | |
| Total Carbs | 7.94g | 7% | |
| Sugars | 3.87g | 43% | |
| Dietary Fiber | 1.93g | 21% | |
| Protein | 3.53g | 19% | |
| Vitamin C | 28.4mg | 130% | |
| Iron | 0.7mg | 10% | |
| Calcium | 26.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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