Rendang Fried Rice
Recipe by Rosie Mansfield
Serves 2 | 
Prep 10 min | 
Cook 15 min
Ingredients
- 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
- 1½ tbsp AYAM™ Rendang Curry Paste
To serve:
- Cucumber, sliced
- 2 eggs
Method
- 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.
