6 cups (1.5 litres) cold cooked rice

1 large carrot

1 1/2 cups (375 ml) chopped cabbage

1 Hungarian pepper

• 1 large onion or
• 1 small leek

Place the rice in a bowl and separate it with wet hands.

Wash and slice the vegetables into 1-cm squares.

Finely chop the bumbu ingredients. A food processor does the job nicely.

Heat a wok for 1 or 2 minutes. Add the oil when the wok is very hot.

Add the bumbu and cook, stirring constantly, until well caramelized and fragrant (2 minutes).

Add the carrot and cook for 1 minute. Continue with the cabbage and pepper and lastly, the onion. Season with salt and pepper.

Add the rice and stir to combine. When the rice is heated through (2 minutes), add the Ketjap and tomato. Stir to combine.

Spoon onto 4 plates. Garnish with a fried egg, fried garlic and onion and green onions.

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