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Serves 2

Time 25 minutes
Recipe by Rosie Mansfield

2D rendang curry paste scr  


  • 1 cup cooked brown rice

  • 3 spring onions

  • 2 garlic cloves, microplaned

  • 1 tbsp ginger, microplaned

  • 1 tbsp fresh turmeric, microplaned

  • 1 chilli, sliced

  • 10 mushrooms, sliced

  • 1 ½ tbsp AYAM™ Rendang Curry Paste

To serve

Cucumber, sliced 
2 eggs


In a wok saute onion, garlic, ginger, turmeric, chilli and rendang paste in extra virgin olive oil. Allow the paste to fry for a few minutes.

Add capsicum and mushrooms and cook for a few minutes.

Gradually add rice a few spoonfuls at a time, stir through and ensure the rice is coated in the paste. While that cooks, in a separate pan fry your eggs. 

Serve the rice topped with fried egg and cucumber slices.

Tags: _ Rice, noodles_ Chilli addicts_ Easy Asian recipes_ Lunch_ Dinner_ Latest recipes_ All recipes

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