Cook Rice until done, lay it on tray to let it cool and dry. Overnight preferred.
Combine the kicap manis, soy sauce, and chilli sauce. Set aside.
Heat oil in wok, over high heat. Start to saute, shallots, sambal olek, garlic, shrimp paste and carrots. Add tofu puff when aromatic and continue to stir fry. Add rice, sauce mix, green onions and cabbage. Fry until heated through, put in the half the sliced omelette and continue to cook through.
Plate up and garnish off with remaining fried shallots and chillies, emping, tomato and cucumber.
vegetarian - no milk/no eggs/no dairy/no animal fats
notes for trish:
Emping emping is soy bean cracker if cannot get then just get the prawn crackers (the large variety) like this:
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
