Vegetable Fried Rice with Long Beans

Bahan-bahan(untuk 1 medium bowl per person (approximately 300g))

• 2 cups Cooked white rice (Nasi putih; preferably day-old rice for best texture)
• 1 cup Long beans (Kacang panjang, sliced thinly)
• 1/2 cup Carrot (Diced)
• 1/4 cup Red capsicum (Diced)
• 1/2 medium Onion (Finely chopped)
• 2 cloves Garlic (Minced)
• 1 Egg (Optional for vegetarian, omit for vegan) - pilihan
• 1 tablespoon Light soy sauce (Low-sodium preferred)
• 1 stalk Lemongrass (Serai, finely sliced)
• 1 Pandan leaf (Daun pandan, knotted for aroma)
• 1 tablespoon Cooking oil (Canola or sunflower)
• 1/4 teaspoon White pepper (Optional) - pilihan

Arahan

1. 1

   Heat the cooking oil in a large wok or skillet over medium heat. Add the chopped onion and garlic, sauté until fragrant and slightly golden.

   5 minutes

   Use a wok for even heat distribution and authentic flavor.

2. 2

   Add the lemongrass and pandan leaf, stir well to infuse their natural aroma into the oil.

   2 minutes

   Knotted pandan leaf releases more fragrance and is easy to remove later.

3. 3

   Stir in the sliced long beans, carrot, and red capsicum. Cook for 3-4 minutes until vegetables are tender-crisp.

   4 minutes

   Do not overcook vegetables; they should retain a slight crunch.

4. 4

   Push the vegetables to one side. If using egg, crack it into the pan and scramble until just set.

   3 minutes

   For a vegan version, skip the egg and add more vegetables.