serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp vegetable oil
- 1 clove garlic, thinly sliced
- 1 bird's eye chilli, finely chopped
- 2 large handfuls manicai (see Note) or baby spinach leaves
- 3 eggs, whisked
- Pinch of chicken stock powder
- Pinch sugar
- Cooked rice to serve, optional
Instructions
- Heat oil in a pan and fry the garlic and chilli for a few seconds. Add the eggs and stir, so the eggs begin to cook, followed by the manicai (or spinach), a splash of water, chicken stock powder and sugar. Toss to wilt the manicai and finish cooking the eggs.
- Serve as is or with some rice on the side.
Note
Manicai is a leafy green vegetable from Southeast Asia. It’s also known as sabah vegetable, star gooseberry, sayur manis, sweet leaf and katuk, among other names. In Malaysia, it is often used in a stir-fry with eggs.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
