It has been a while since I posted food recipes. I found it a bit hard to juggle between my study and everything around my life. But I recently got to know someone who could manage to administrate blogs and other social media among other things that revolve around this person's busy schedule. So, I decided to try managing my past time and take a look at this old blog of mine. I would gladly post some stuff from my kitchen. I kind of miss blogging.
ingredients
serves 4
12 oz/350 gr cooked rice (left over chilled cooked white rice)
2 tbs sambal or any chili paste will do
1 egg, well beaten
1 tbs margarine plus 1 tbs cooking oil
1 tbs sweet soy sauce
1 tbs fish sauce
any left over meat products (I used thin-sliced beef balls, optional)
1 tbs chopped spring onions
1 tbs fried onions
sliced cucumber and tomato
method
1. Heat the margarine and the oil in the preheated wok or deep saucepan and stir-fry the sambal for 30 seconds, then add the sweet soy sauce and the fish sauce. Add the left over meat and the rice. Stir-fry for a minute, break the rice down as much as possible into individual grains.
2. Quickly add the egg. Stir until the egg is cooked. Once the rice becomes hot, add in the chopped spring onions.
3. Serve with fried onions, sliced cucumber and tomato.
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