1. Cook the rice in boiling salted water for 12-15 minutes, until tender. 2. Drain, rinse, and drain again. 3. Stir in the tamarind paste and set aside. 4. Heat 1 tbls. 5. of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened. 6. Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute. 7. Add the cabbage and cook for 3-5 minutes. 8. Add the tomatoes and cook for 2-3 minutes. 9. Remove from pan. 10. Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned. 11. Return the vegetables to the pan. 12. Add the soy sauce and sugar and heat gently to warm through. 13. Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips. 14. Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper. 15. Melt 2 tbls butter in an omelet pan or small skillet. 16. Add the eggs to the pan and cook until set. 17. Leave to cool. 18. Roll up the omelet and slice across into fine strips. ---------------------------------------------------------------------------
Nutrition
Ingredients
