My friend Mollie first introduced me to this Malaysian breakfast dish. I was instantly hooked – it’s convenient if you have leftover rice, uses up the veg in the bottom of the fridge drawer and most importantly is ridiculously tasty .
Some people make a little one-or-two egg omelette at first, remove it from the pan, cut it into slices, to be added later when the veg has cooked through. If that sounds nice to you, give it a go. I do it my way, with a fried egg on top, for two reasons
a) I love the mixture of the unctuous yolk mixing with the sharp and salty sauce at the bottom of my bowl
b) that’s how Mollie taught me it.
You can do whatever you like best – isn’t that nice?
I like mine to be very gingery & spicy, as it means I need less of the salty soy sauce, but you know your own palette, so adjust the first ingredients accordingly. Use whatever veg you have on hand, chopped very small and evenly so it cooks at the same time. My favourites are frozen peas, cooked in the microwave first, tenderstem broccoli or julienned carrots.