- about 250 grams of cooked rice
- 2 spring onions
- about 2 cm ginger root
- 1 teaspoon sambal
- soy sauce to taste
- 2 eggs
- pepper to taste
- sunflower or other neutral oil
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- fine grater
- spoon or small knife
- wooden spoon
Preparation — 5 minutes
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.
Finishing the baked rice — 10 minutes
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 lumpias. Enjoy!