Equipment

• Metric measuring spoons and cups
• Large Wok
• Large non stick frying pan
• Chopping board
• Large knife
• Bowls – 3 small and 1 medium
• Serving bowls x 4
• Serving spoons x4
• Grater
• Wooden spoon
• Ladle
• Tongs

Ingredients

• 3 tbl spn olive oil
• 2 tbl spn sesame oil
• 2 onion
• 4 spring onions.
• 5 eggs
• 1 tspn of curry powder.
• ¼ cabbage (finely sliced)
• 3 heads of garlic.
• 5 stalks of parsley
• 10 coriander stalks
• 6 button mushrooms.
• 3 stalks of celery.
• Sml portion of ginger.
• 12 cups of cooked jasmine rice
• Pepper and salt
• 4 tabl spn Sambal oelake
• 3 tbl spn Keptjap Manis
• 15 Mint leaves

What to do

• You will need 10 cups of cooked jasmine rice for this recipe. Rinse the rice under cold water and drain well before you begin to boil. The rice will be already prepared for this recipe
• Firstly whisk the eggs with a pinch of salt and some Biryani curry powder. And place into a wok with hot oil, Cook until firm and remove omelette, then slice into thin slices.
• Finley slice onions, garlic Cabbage, celery, mushrooms, and set aside.
• Next finley chop the parsley coriander.
• Heat sesame oil in wok and add garlic and onions, cook until soft. Add ginger, celery, cabbage, and mushrooms and stir-fry for a minute. Add the rice, sambal, keptjap benteng chopped parsley and coriander, continue to stir fry until all ingredients are heated through.
• Finally fold through the sliced egg and some freshly torn mint leaves.
• Serve on to large platters.
• Great with fresh bread.