4 cups of cooked rice
1 cup of frozen vegetable (carrots, peas and corn)
1 medium red onion
2 cloves garlic
3 green chilies
1/2 Ikan bilis or vegetable stock
Vegetable oil for frying
1. Blend onion, garlic, pepper and chilies
together with a bit of water.
2. Heat a tablespoon of oil in a wok
and fry eggs and vegetable together.
Mix well for 2 mins and transfer into small
bowl and set aside.
3. In the same wok heat up 3 tablespoon
of oil and add the blended mixture and stock,
fry till fragrant for 15 mins.
Season well with salt.
4. Then add in the rice and stir well and toss
the egg and vegetable mixture together.
Stir till all ingredients till well mixed.