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  • 4 tbsps. of coconut oil
  • 2 tbsps. of finely minced garlic
  • 2 tbsps. of finely minced ginger
  • 2 shallots, finely chopped
  • 2 tbsps. of finely minced lemongrass
  • 1 finely chopped bird’s eye chili (labuyo)
  • 1 tsp. of turmeric powder
  • 6 c. of cold cooked rice
  • salt, to taste
  • crisp onion slices and chopped scallion (optional)
  • ham slice into small squares (optional)
  • green peas (optional)


  1. Heat the palm oil in a wok or frying pan.
  2. Add the garlic, ginger, shallots, lemongrass, chili and turmeric. Cook over medium heat until the mixture starts to look pasty.
  3. Add the rice to the pan.
  4. Stir and toss until the rice is heated through and every grain is coated with the spicy yellow paste.
  5. Add in ham and green peas and birds eye chili.
  6. Season with salt. Stir to blend until green peas is cooked.
  7. Ladle the rice into bowls or plates and sprinkle with crisp onion slices and scallions.

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