Ingredients
Coconut Rice:
2 cups rice
1 cup water
1 cup coconut milk
1/2 t salt
1 T pandan essence (optional authentic)
Crispy Fried Shallots:
1 c thin sliced shallots
1 c flour
3 c vegetable oil
stir fry:
1 T garlic, minced
1 cup shrimp
1 cup diced cabbage
2 eggs, beaten
1 cup diced carrott
1 cup peas
2 T fish sauce
2 T sambal
salt
2 T vegetable oil
Preparation
Cook garlic in 1 T oil, add cabbage and shrimp, cook 2 minutes, add carrots and peas, cook another 2 minutes, then remove from heat. Add sambal to pan, cook 2 minutes, add rice and cook 3-4 minutes, pour egg into pan (move rice aside so egg can touch bottom. Cook until firm.
Stir all ingredients together.
