Welcome back.

I'm using eggs, but some leftover rice to do a beautiful fried classic rice.

This'd is a rice literally grown in West Sumatra on Look at the grains.

The grains are huge.

Okay?

And this type of rice has only grown here is grateful fried rice because it takes on so much flavor for half the eggs First, I got some sambal here on this, um, sweet soy on a little touch of the random paste.

Start this off again way will have leftover rice.

So this is a lovely way off.

Literally turning left over rice into amazing dish chiles.

Gallagher, I'm gonna great something over there.

Toe sort of sweetened everything up because it really moves so fast.

You need to be super ready.

So I'm gonna quickly just chop the chiles.

Okay?

Again.

I want this to be quite hot.

The rice is very starchy.

Grain is huge.

So you need to sort of get some heat in there over that I'm gonna start grating.

Okay?

The gun and go.

Just want all that sort of juice and puree over those chilies that will make it a little bit sweeter and less spicy for that onto my chili's.

E girl on girl will help make that sweep it sweet chive blossoms at the end.

Now, these are literally almost like spring onions to you and I get them ready.

Okay.

Has to have a nice green light sort of onion flavor to the rice.

But it's got a really nice, then sort of spicy chai field.

Those blossoms of the end have a little bit of kicking their way.

Ingredients ready?

Okay, because this goes quick.

Right?

Whisk your eggs.

Likely for the color of those jokes.

Beautiful touch of all.

Okay, I'll be quick in here.

Now, get a nice and warm.

Okay?

I want to say we get that round my walk on.

Just literally get that walk, get rid of excess oil.

You get a nice wife says nice and sticky.

Okay, fresh.

All in on the fry off.

All my beautiful spices first.

Okay, in super cool.

Keep that heat in there.

Okay?

I'm just, like, cook them off.

Okay.

As softens, the child blossom starts to cook that incredible chili on that gallon girl puree just lift everything up.

Makes this rice super spicy from their lightly season.

That And now get your eggs in there.

Okay, again, eggs.

And And start scrambling those eggs very quickly.

I'd like to use a whisk, so I guess it'll broken up.

You can see it cooking nicely again, because that starts to scramble.

Exit cooking Because that starts to cook.

Let it sit in and break it up again.

Change it.

What?

There are Super Hawk e a bigger what?

Especially for the rice.

Now that egg is beauty prize e even more depth in my walk to get my right in.

Rice goes in b school.

Now we start toasting that.

I find that I'm mixing that egg on the spice in there.

Beautiful.

Keep hating there and get that rice ALS the way up in the center of the walk.

I can't make a little circle in the middle there.

Okay?

Don't touch off.

Somber in the middle.

Quite that off a little touch off the rang Dang.

What made the order in there?

Get that literally frying off.

Beautiful.

And then once this fight off, gonna start mixing in with the rice, okay?

Yeah.

Here we go.

Now give that a good mix in.

Well, keep it nice.

and a half.

Now I've got a fish or chicken or even beef left over.

Now is the time.

But in there for toast.

That rice.

Okay.

And the exciting thing about the rights here from where Some arteries.

The fact that it's almost Ah, large grain, Really starchy, So naturally thickens.

But I want that texture that fried rice on.

Then I'm gonna take a little touch, a sweet side, just a tablespoon into the center.

Bring up to 10 on, then literally fight off that now, though three.

That's gonna literally give that wonderful flavor.

You know that I'm toasting that right with a color.

Beautiful.

So good.

Keep the heat in the walk.

Okay, maybe three.

Give that a really good chance It stops the rice from sticking together and then create the seasoning.

Finally, Mm.

Personal self seen and then our way useful and then back E like together way dio.

Now that's beautiful.

Friday rise.

Now that is rice that I formed this fragrant.

It is a classic dish on Look, It's fluffy.

It smells delicious on Sure.

Wow.

Who need to take away?

Will you do it yourself?

Mhm.