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Ingredients:
| 1/4 | cup | cooking oil |
| 2 | tbsp | garlic, chopped |
| 6 | cups | cooked rice |
| 2 | pc | MAGNOLIA BROWN EGGS, beaten |
| pinch iodized fine salt/pepper |
| 2 | tbsp | cooking oil |
| 1/2 | pc | sayote, peeled and cut into chunks |
| 1 | cup | quartered button mushrooms |
| 1 | can (230 g each) | PUREFOODS VIENNA SAUSAGE, cut into bite-size pieces |
| 1/2 | cup | oyster sauce |
| 1/2 | tbsp | sugar |
| 2 | cups | beef broth* |
| 1/4 | cup | cornstarch, dissolved in 1/4 cup water |
| 1 | cup | frozen green peas |
| 8 | pc | quail eggs, boiled and peeled |
Procedure:
1. Heat oil in a wok. Sauté garlic until slightly browned. Add rice. Mix well. Cook for 2-3 minutes.
2. Make a well in the center of the rice, pour in eggs and cook until eggs are slightly set. Mix eggs with rice, season with salt. Cook for another 2 minutes. Remove from heat and set aside. Keep warm.
3. In a saucepot, heat oil then sauté sayote, mushrooms, and sausage. Add oyster sauce, sugar and broth. Let mixture simmer for 3-5 minutes.
4. Pour in cornstarch mixture. Mix and let simmer for another 2 minutes. Add peas and quail eggs. Remove from heat. Pour sauce mixture over rice just before serving.
Makes 8 servings.
Note/s: To make beef stock: Dissolve 1/2 cube in 2 cups hot water.
Tip/s:
Garnish Suggestion: Add chopped spring onions or toasted garlic on top for extra flavor and presentation.
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