Buddha’s 5 Treasure Fried Rice

Serves 4-6:

1.5 cups basmati rice
Half purple cabbage finely chopped
1.5 large carrots, grated
Fresh shallots thinly sliced
Fried shallots
2 table spoons Kecap Manis (sweet soy sauce)
6 table spoons soy sauce (light or dark to your taste)
3 cloves garlic
1 can of Mock duck, chopped and lightly fried in peanut oil before hand
peanut oil

· Boil Basmati til it is almost cooked. Remove from heat, drain and rinse. Set to one side. This is done instead of the reduced boiling method as rice needs to have seperate grains for fried rice.
· Chop mock duck into small cubes and lightly fry in peanut oil. Set aside and blot with paper towel to remove excess oil.
· place salty soy sauce, sweet soy, peanut oil and garlic in teflon coated wok. Fry at medium heat. Add cabbage, carrot, mock duck and fresh shallots and stir fry vigorously at medium to high heat.
· When carrot loses it's colour just a little (about 1 minute into stir frying) add cooked rice. Reduce heat to avoid sticking or burning to medium heat and stir fry, taking care to get the soy sauce through the rice evenly.
· You'll notice that the green of the shallots, the orange of the carrots and the purple of the cabbage will give it a wonderful colour.
· When rice has been frying and evenly stired through for about 2 minutes, add fried shallots and mix evenly, reduce heat to medium to low heat to avoid burning or drying out.
· Note: Basmati is a natural long grain rice that is low in GI and very easy to cook because it cooks relatively fast in comparison to other rices.

From A Buddhist Feast held at the Australian School of Meditation and Yoga West End.