Time 25 minutes
Recipe by Rosie Mansfield
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
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.