Indonesian Rice Pan With

Sear the fillets with one eighth of the oil, remove and set aside.

Fry long grain rice in one eighth of the oil, swell with water for 20 min at low temperature, then set aside. Mix eggs with salt and bake 2 (based on 4 servings) narrow omelets, cool, roll tightly and cut into slices. Fry onion rings in 2/8 of the oil until crisp and set aside. Finely dice carrots and celery. Quarter Chinese cabbage and cut into strips. Remove the peel from the ginger and chop finely together with the carrots and celery in one-eighth of the oil and fry for 3-4 minutes. Sauté Chinese cabbage in an eighth of the oil for 2-3 min and add to celery and carrots form.

Cut the fillets into strips and fry them together with the thawed crab tails in 1/8 of the oil and add to the vegetables.

Fry the long grain rice with one eighth of the oil, then add the vegetable fillets etc. and mix well. Add and mix well and season with pepper, turmeric, salt, soy sauce, juice of one lemon and sambal oelek.

Garnish with egg strips and onions to serve. Serve with sambals.

Preparation time in about 20 min.

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