5 cups cooked rice
3 pieces longanisa, slice
2 tablespoons butter
4 tablespoons cooking oil
Salt and ground black pepper to taste
Spring onions, chopped (garnish optional)
1 small pack, mixed vegetables (saves time)
½ cup frozen green peas
½ carrots, cubed
Beat 2 whole eggs in a small bowl, until frothy.
In a pan, heat some cooking oil (about 3 tbsp) over low medium to low heat. Pour egg mixture into the pan and fry each side until done. Turn off heat, drain oil and transfer to a plate. Set aside.
Using the same pan, add little oil if needed and fry the longganisa. Cook for about 5 to 7 minutes over medium heat. Stirring occasionally to avoid sticking in the bottom. Add the butter and let it melt over lowest heat. (Butter burns easily in high heat)
Gently add the rice into the pan. Add mixed vegetables. Fold in gently all the ingredients until well combined. Cook for about 3 minutes.
Add the egg into the pan and slice it in the pan with the spatula. Cook for 1 minute.
Add in the mixed vegetables, season with salt and pepper. Keep stirring the rice until well combined. Adjust seasoning as needed.
Serve hot and enjoy!