Ingredients 1 small onion, finely chopped
About 10 g ginger
Dash of five spice powder
Dash ground cloves
1 small carrot, finely grated
½ cup Edamame (or you can use peas), defrosted
½ tbsp curry powder, or to taste
¼ cup raisins
¼ cup chutney (a fruit one preferably)
1 cup cooked brown rice
3 small egg whites
¼ cup Carnation evaporated milk
Preheat the oven to 180°/160° fan forced.
Using a bit of oil, cook the onions, ginger, five spice and cloves for about 3 minutes or until the onions are soft.
Put this mixture into a large bowl and add all of the other ingredients except for the egg whites and evaporated milk.
Whisk the egg whites for about 30 seconds, and mix in the evaporated milk.
Stir the egg white mixture into the rice mixture, and mix.
Line a small loaf tin or similar with baking paper, or spray with cooking oil, and put the mixture into this, making it even on the top.
I used spray however it stuck very badly to the glass
Bake for about 1 hour or slightly longer.
This can be served hot and also eaten cold, so it is good for lunch boxes.