Here’s how:
2 cups leftover steamed rice
1 egg, cook scrambled with thinly sliced bitter melon
Half cup crisp fried dilis (sun dried tiny fish)
3 cloves garlic, finely minced
2 tbsp oyster sauce
A pinch salt
1 tbsp oil
Procedure:
Separate rice grains then sprinkle with salt. Heat oil in a wide pan or wok.
Cook minced garlic until golden brown. Remove from pan. Fry dilis until crispy.
Add leftover rice, oyster sauce and garlic. Stir fry until everything is well incorporated about 5 minutes. It’s important to keep the heat high.
Top with chopped scrambled egg. Serve.
Scrambled egg: Slice 1 small bitter melon. Slice thinly. Sprinkle salt and let stand for about 5 minutes. Squeeze off all juices until dry. Heat oil in a pan and fry bitter melon until tender. Meanwhile whisk 1 whole egg and pour over bitter melon. Cook for at least 1 minute more.
I wasn’t planning on having fried rice for lunch. While I was slicing the bitter melon I noticed the leftover rice still in the kaldero (pot). I wasn’t feeling that enthusiastic but as always whenever there’s a chance to cook I always choose the laborious ones.
