Ki See Ming (Curried Mince and Rice)

By October 26, 2018June 20th, 2020Pasta/Rice

This delightful dish has a surprising amount of flavours that just dance on your tongue


  • 125g tub of microwave rice
  • 1½ oil
  • 1 green shallot, sliced *reserve some for garnish
  • 1 clove garlic, grated
  • 1 teaspoon grated ginger
  • 120g mince, (pork-veal-beef or chicken)
  • 1 teaspoon curry powder
  • 2 teaspoons Vegeta
  • ¼ cup water
  • ¼ cup shredded green cabbage
  • 1 birds-eye chilli, seeds removed then sliced
  • 1 tablespoon cashews, chopped
  • Garnish with sprigs of coriander leaves and sliced chilli


  • Microwave the rice for as per instructions on the packet 
  • Heat oil in a medium-size frying pan and cook the onion, garlic and ginger for 1-2 minutes
  • Add mince and brown, breaking up any lumps then add the Vegeta and curry powder, stir while cooking. Add water and bring to boil, reduce heat
  • Add rice and cabbage, cover and cook 1-2 minutes or until cabbage wilts slightly, 
  • Season to taste
  • Transfer onto a serving bowl 
  • Sprinkle with cashews, chilli and coriander
  • Serve and enjoy

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