Ingredients: rice, 1 onion, 3 garlic cloves, 1 teaspoon ginger powder, 2 teaspoons chili jam, 1 teaspoon shrimp paste, pepper, 200 grams diced bacon, 1 can corned beef, 2 teaspoons brown sugar, 2 tablespoons tomato ketchup, 1 tablespoon sweet soy sauce, 1 tablespoon salt soy sauce, 1 leek, 1 tablespoon celery,
Number of persons: 5
Cook the rice according to instructions on the package. Let the rice cool. Create a bumbu in a blender with 1 onion, 3 garlic cloves, 1 teaspoon ginger powder, 2 teaspoons chili jam, 1 teaspoon shrimp paste and a little pepper. Let the blender run until you have a smooth bumbu.
Bake in a hot wok 200 gram diced chopped bacon until almost crisp. Add the bumbu and cook 1 minute. Add 1 can sliced corned beef. Add 2 tablespoons tomato ketchup, 1 tablespoon sweet soy sauce and 1 tablespoon salt soy sauce asin. Bake until the corned beef has become smooth. Scoop it from the pan and keep aside. Scramble 2 eggs in the hot wok. Spoon also from the pan. Make small pieces of it.
Bake in hot oil 1 sliced leek and 1 tablespoon chopped celery. Whisk 2 eggs. Spoon the cold rice. Make sure the egg is everywhere. Add the rice to the leek. Bake until the rice is dry. Add the corned beef mixture and scrambled eggs. Bake for 10 minutes, stir until the rice is dry. Enjoy!