Ingredient:
375 g (12 oz) long grain rice
Salt
2 tbsp tamarind paste (optional)
2 tbsp vegetable oil
1 red pepper, halved, deseeded, and thinly sliced
1 large onion, chopped
3 garlic cloves, crushed
1 cm (1/2 in) piece of fresh root ginger, peeled and grated
2 tsp curry powder
¼ tsp crushed dried red chillies
¼ tsp turmeric
½ small hard white cabbage, thinly sliced
1×200 g can chopped tomatoes
3 tbsp soy sauce

To serve
3 tomatoes cut into strips
½ cucumbers cut into strips
Omelette strips

Method:
Cook the rice in boiling salted water for 12-15 minutes until tender. Drain, rinse with boiling water, and drain again. Stir in the tamarind paste (if using) and set aside.

Heat 1 tbsp of the oil in a large frying pan or wok, add the red pepper and onion, and cook for 3-5 minutes until softened. Add the garlic, ginger, curry powderk, crushed chillies, and turmeric, and cook gently, stirring, for 1 minute.

Add the cabbage and cook for 3-5 minutes. Add the tomatoes and cook for 2-3 minutes. Remove from the pan.

Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned. Return the vegetables to the pan. Add the soy sauce and heat gently to warm through.

Serve hot, garnished with tomato, cucumber, and omelette strips.