This is a meal I used to have regularly when I was working in South-east Asia and so I thought I’d recreate it.
This makes a fab dinner or lunch, and can be modified if you don’t have all the sauces available (I’ve added some alternatives below). It serves approx 4-5 and comes in at around 367 cals per portion.
I’ve used a vegetarian mince but you could also use pork, turkey, chicken mince etc (but that will increase the cals)
You will need:
200g Rice (I used brown basmati)
400g Vegetarian mince (I used the meatless farm co, just use one pack – brands vary from 300 – 500g )
1 medium red onion
1 bunch spring onions (save some for garnish)
1-2 cloves garlic
3 tbsp sweet soy sauce (kecap manis) (or 1 tbsp brown sugar if you don’t have it)
5 tbsp light soy sauce
3 tbsp black bean sauce (or fish sauce or Worcestershire sauce if not)
1-2 tsp chopped mint, and some for garnish
Start by cooking the rice to your liking.
Chop the onions and garlic. Heat up a little oil in a wok and add the onions and garlic and sauté them.
Once they’ve softened add the spring onions.
Once browned add the mince, breaking it up as you go and cook until it starts to brown.
Add the sauces and keep the heat high to reduce the liquid quickly and almost caramelise the mince. Add the chopped mint and stir well.
Have a taste now and if you want to you can add a little more of the sauces – different brands have slightly different strengths.
Finally add the cooked rice and mix it in well And heat through.
Serve with some fresh mint and chopped spring onions!