Spicy gado gado with omelet strips

Name: spicy gado gado with omelet strips
Total time: 30 min
Yield: 4
Ingredients: 300 gram White rice; 1 winter carrot; 0.5 cucumber; 200 gram green bean; 200 gram cabbage; 2 egg; 1 tablespoon ketjapmarinade; 1 tablespoon oil; 400 gram satay sauce ready to eat; 100 gram bean sprouts; 2 spring / forest onion; 50 gram baked onions; 0.5 bag cassava; 0.5 bag kroepoek

Ingredients

Directions

Cook the rice. Use a peeler or cheese slicer to cut long ribbons over the length of the winter carrot. Do the same with the cucumber.
Boil the beans in plenty of water for about 5 minutes. Add the pointed cabbage and carrot strings for the last 2 minutes. Drain and keep warm.
Break the eggs over a bowl and beat them with the soy sauce. Heat the oil in a large frying pan and fry an omelet of the eggs. Transfer to a plate, roll up and cut into thin strips.
Heat the satay sauce according to the instructions on the package.
Divide the rice over deep plates and spoon over the cabbage mixture.
Mix the cucumber, bean sprouts and omelette strips and spread over the cabbage.
Sprinkle with spring onions and fried onions and put the cassava in between. Serve with the satay sauce.