1 cup cooked and cooled rice.( if made day before its better and use straight from fridge)
1 small onion sliced fine
1 large carrot grated
100g of white cabbage thinly sliced
1 green chilli
1/2 cup of peas, edamami beans or broadbeans ( or leeks- the green part)
3 spring onions chopped
1 garlic grated fine
1 tsp salt
Pinch of freshly ground pepper
1/2 chicken or veg oxo stock cube
Light soy sauce
1) Heat up a wok and add 1-2 tblspns of butter. Once it melts and you can smell the aroma from the butter, add the garlic and onions and fry till soft for couple of minutes or less.( Have fire medium to high but be careful not to burn the ingredients so work fast.)
2) Now add the carrots and cabbage and cook quickly over the high heat stirring fast. Season.
Once all vegetables are soft add the rice and stir well. Add the cooked pulses, (peas, edamami beans or broadbeans.). If using leeks, add it sooner for it takes longer to cook.
3) Add light soy sauce and Worcestershire sauce, salt, pinch of pepper according to taste and crumble the stock cube on top. Keep stirring till everything is well mixed. Add a bit more butter towards the end and also to stop it sticking to the bottom. Sprinkle the spring onions and let it cook in the residual heat. Check seasoning.
It's ready for enjoying.