Banana, Date and Cardamom Ice Cream
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180g cooked rice (two portions)
3 shallots, sliced
2 cloves of garlic, sliced
Handful of shredded cabbage
Handful of chopped bok choy
3 tbsp dark soy sauce (sweet soy sauce)
½ tsp salt
¼ tsp pepper
¼ tsp Chilli Powder
Dash of cooking oil
In a wok, heat a dash of cooking oil over a medium flame.
Add in the shallots and garlic and fry until golden brown.
Add the cabbage and bok choy and cook for a further 3 minutes.
Put the flame on low and add the rice, making sure it’s mixed in with the vegetables.
Add the salt, pepper, chilli powder and soy sauce, stirring the rice and making sure everything is well mixed in.
Serve with a fried egg and fried chicken.