Nasi Goreing

1 tbspn oil

1 cup rice

1 brown onion

1 cup green beans top and tailed and cut into thirds

1 red capsicum cut into strips

2 carrots cut into batons

2 tspns crushed garlic

2 tspns crushed ginger

1 flat tspn chilli

2 cups finely shredded cabbage

1/2 cup water

2 tbspns soy sauce

4 eggs

1.  Put the cup of rice on to boil using what I call the knuckle method. Put the rice in a pot and add water so it reaches up to the first knuckle on your pointer finger.  Place the finger on top of the rice while measuring.  Now boil the rice watching it until holes appear in the top of the rice.  Turn the stove element off; put a lid on the rice and let it steam on the top of the element until the rice is tender.
2. Fry the onion in the oil until it is transparent. You will need a largish pot or frypan for this. Add the garlic, ginger and chilli and cook stirring.  Add the rest of the vegetables except the cabbage and cook with the half a cup of water and soy sauce until the carrot is tender.
3. Now add the cabbage and put the lid on the pot.  Allow the cabbage to steam until it has wilted.
4. Now mix the rice in with the vegetables. Keep warm.
5. Fry a egg to place on the top of each bowl of vegetables and rice.