My take on a Malaysian recipe


  • 500 gm Lean minced beef

  • 100 gm Bean shoots

  • 100 gm Baby peas

  • 3 Large eggs

  • .5 Iceberg Lettuce

  • .5 Bunch Spring onions

  • 2 Cups Basmati Rice

  • 1 ts Garam Marsala

  • 1 ts Fresh crushed Garlic

  • 1 ts White pepper

  • 1 tbs White wine Vinegar

  • 1 tbs Dark Soy Sauce

  • 1 tbs Fish Sauce

  • 1 tbs Sesame oil

  • 1 cup Canola Oil


  • 1.

    Combine garam marsala, garlic, white pepper, white wine vinegar, dark soy sauce, fish sauce and 1/2 the sesame oil with the minced beef in a large bowl, and refrigerate for min of 1 hour

  • 2.

    Chop Lettuce and Spring onions and set aside

  • 3.

    Steam Basmati Rice and set aside

  • 4.

    Whisk eggs together in a bowl

  • 5.

    Heat wok with Canola oil until oil is very hot

  • 6.

    Place whisked eggs into the hot oil. This will make the eggs increase in size while cooking. Remove eggs from wok once thoroughly cooked and place on paper towel to drain excess oil and let cool. Chop into rough pieces.

  • 7.

    Add marinated mince to wok and fry off till cooked. Add the peas (if fresh, heat in the wok until par cooked)

  • 8.

    Add the steamed rice and mix well.

  • 9.

    When mixed add the remaining ingredients, cooked eggs, lettuce, bean shoots and spring onions and mix again thoroughly to heat through

  • 10.

    If needed, add another half cup of Canola oil if the mix is to dry, and the remaining 1/2 tbs of Sesame oil

  • 11.

    Serve with Light Soy and Sambal Olek

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2383kj
  • Fat Total 137g
  • Saturated Fat 17g
  • Protein 94g
  • Carbohydrate 194g
  • Sugar 8g
  • Sodium 1488mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If you like it a bit spicy, add a whole hot green chili or chili flakes when frying off the mince meat. Bon Appetito!

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