Kottu Roti (Gluten-Free)

Ingredients

• 4 large Gluten-free roti
• 2 tbsp Vegetable oil
• 1 medium Onion
• 1 medium Carrot
• 1 medium Leek
• 1 cup Cabbage
• 2 large Eggs
• 2 tsp Curry powder
• 1/2 tsp Chili flakes
• 2 tbsp Soy sauce (gluten-free)
• 1/2 tsp Salt

Instructions

1. 1Prepare your ingredients: Cut the 4 large gluten-free roti into approximately 1-inch pieces. Peel and finely chop the 1 medium onion. Peel and cut the 1 medium carrot into 1/4-inch dice. Wash and thinly slice the 1 medium leek, discarding the tough green tops. Finely shred the 1 cup of cabbage.
2. 2Heat 2 tablespoons of vegetable oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C).
3. 3Add the chopped 1 medium onion, diced 1 medium carrot, sliced 1 medium leek, and shredded 1 cup of cabbage to the hot oil. Stir-fry for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp and the onion is translucent.
4. 4Push the cooked vegetables to one side of the skillet. Crack the 2 large eggs into the empty space. Scramble the eggs with your spatula until they are just cooked through, then mix them into the vegetables.
5. 5Add the cut 4 large gluten-free roti pieces, 2 teaspoons of curry powder, 1/2 teaspoon of chili flakes, and 2 tablespoons of gluten-free soy sauce to the skillet. Stir everything together well and continue to stir-fry for another 5-7 minutes, until the roti is heated through and slightly toasted, and all ingredients are thoroughly combined.
6. 6Season the mixture with 1/2 teaspoon of salt, stirring to distribute evenly.
7. 7Serve the Kottu Roti hot immediately.

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