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Ingredients3 cups cooked rice
leftover rendang
6 cloves garlic - minced
3 stalks spring onions - sliced thinly
4 eggs
2 tbsps oyster sauce
2 tbsps vegetable oil/ butter
Salt and pepper to taste
Method
Heat the vegetable oil or butter in a wok and scramble the eggs. Put aside. Saute the garlic in the remaining oil until fragrant, then add the leftover rendang. Fry the rendang until it is a little dry, then add the rice, oyster sauce, salt and pepper. Cook until all the rice is well mixed and dry. Add the scrambled eggs and spring onions, dish up and serve.
Heat the vegetable oil or butter in a wok and scramble the eggs. Put aside. Saute the garlic in the remaining oil until fragrant, then add the leftover rendang. Fry the rendang until it is a little dry, then add the rice, oyster sauce, salt and pepper. Cook until all the rice is well mixed and dry. Add the scrambled eggs and spring onions, dish up and serve.
Thanks to Faridah Begum
