Pork Tenderloin Tips with Omelette Ribbons

• Deseed and finely chop the red chili pepper*.
• Dice the cucumber.
• Transfer both to a bowl, along with the white wine vinegar, the rest of the sugar and a pinch of salt.
• Toss well to combine and then set aside until serving, stirring occasionally.

*Take care, this ingredient is spicy! Use as preferred.

• Chop the cabbage into strips.
• Heat a generous drizzle of sunflower oil in a wok or deep frying pan over medium-low heat and fry the cabbage for 6 - 8 minutes.
• Meanwhile, beat the egg in a bowl.
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the omelette until done. Remove from the pan and cut into ribbons.

• Increase the heat under the cabbage to medium-high.
• Add the rice and the nasi-bami spice mix, then fry for 2 - 3 minutes, leaving it mostly undisturbed.
• Add the omelette ribbons and fry for another 2 - 3 minutes, seasoning to taste with salt and pepper.

• Fry the pork in the same pan you used for the omelette for 4 - 5 minutes over medium-high heat.
• Roughly chop the peanuts in the meantime (see Tip).

Health Tip: if you're watching your calorie intake, serve just half of the peanuts and keep the rest to use another time.