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You can use leftover rice from the day before, but you can also cook some rice in advance. Divide the spring onion into thin rings and set aside.
Peel and finely grate the ginger root and also set aside.
Heat a dash of oil in a large skillet, add the rice and cook for a few minutes. Add grated ginger, sambal and a dash of soy sauce. Bake the rice for a few minutes more and then add the eggs.
Stir well so there won't be any big chunks of egg in the dish. Add the spring onions to finish the dish and season with pepper and soy sauce.
Serve this baked rice as an easy side dish, for example with some home-made lumpias. Enjoy!