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Indonesian sticky mince and rice
Indonesian sticky mince and rice
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a scrumptious Indonesian sticky mince and rice dish in just 25 minutes!
Ingredients:
  • 36.80 gm vegetable oil
  • 500g lean beef mince
  • 3 garlic cloves, thinly sliced
  • 1 long fresh red chilli, finely chopped
  • 1 bunch baby pak choy, finely shredded
  • 300g packet finely shredded coleslaw mix
  • 400.00 gm cold cooked white long-grain rice (see note)
  • 24.40 gm fish sauce
  • 62.50 ml kecap manis
  • 21.00 gm lime juice
  • 125.00 ml fresh Thai basil leaves, torn if large
  • 4 eggs
Instructions:
  • In a large frying pan or wok over high heat, heat half of the vegetable oil. Add the mince and cook for 6 to 8 minutes, breaking up lumps with a wooden spoon until browned. Stir in the garlic and half of the chili and cook for 1 minute until fragrant.
  • Combine the pak choy and coleslaw in the pan and sauté for 2 minutes. Mix in the rice and continue to stir for 2 minutes until warmed. Pour in the fish sauce and kecap manis, stirring for an additional minute. Take the pan off the heat and gently fold in the lime juice and basil. Serve and enjoy!
  • Heat the remaining oil in a hot frying pan. Cook the eggs for 2 to 3 minutes until done to your preference. Spoon the rice mixture into individual serving dishes. Place an egg on top of each dish and sprinkle with the remaining chili before serving.

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