Summary

Ingredients

• 500 g basmati rice
• 1 head Chinese cabbage
• 300 g peas, frozen
• 300 g crabs, or shrimp or prawns, ready to eat
• 1 large onion (s)
• 1 clove garlic
• 4 cm ginger root, fresh
• 4 egg (s)
• soy sauce
• sesame oil

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Instructions

1. Cook the rice in salted water according to the instructions on the packet until it is al dente.
2. Eight the Chinese cabbage and cut into fine strips. Peel and finely chop onions, garlic and ginger. Thaw peas.
3. Stick the eggs in a bowl.
4. Put about 2 tablespoons of sesame oil in the wok. When the fat is hot, add the garlic, onions and ginger and sauté for 2 minutes. Add the Chinese cabbage and cook for another 2 minutes. Add rice, prawns and peas and cook for 2 minutes. Mix everything vigorously. Place the clumped eggs in the middle and after a short wait, mix well with the rest. Stir in 4 tablespoon soy sauce, more if necessary. Serve after 2 minutes to keep the vegetables crisp and fresh.