Ingredients

• 4 cups cooked Asian medium or long grain rice (or leftover takeout rice), cooked and cooled
• 3 Tablespoons butter or oil
• ¼ cup shredded green cabbage
• 2 pieces chopped bacon
• ¼ cup blend of green peas and carrots
• ½ teaspoon salt
• 1 Tablespoon sweet soy sauce (kecap manis)
• 1-2 teaspoons chili sambal
• 4 eggs 

Instructions

Preheat the Wolf Griddle feature to 350°F for 10 minutes.

Pour some oil on the griddle and smear it around to coat. Add the chopped bacon, cabbage, and vegetables. Cook for 2 minutes.

Add the rice, crumbling it as you top the vegetables. Drizzle some of the sweet soy sauce and add some of the chili sambal for a little spice.

Using a metal spatula, start to turn, chop, and mix the rice. Let it set to toast for a minute or two while you cook the eggs.

In a separate area on the griddle, add a little oil or butter, and cook the egg however preferred.

Finish crisping the rice, and remove from the Wolf Griddle before it becomes too dry.

Top with egg, and add additional hot sauce if desired.