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2 tbsp cooking oil
2 tbsp chopped garlic
1 onion, sliced
¼ cup chopped shrimp
1/4 cup sliced left-over grilled samgyupsal
¼ cup thinly sliced cucumber
3 cups cooked rice
2 tbsp soy souce
1 sachet 8g MAGGI® MAGIC SARAP®
½ cup thinly sliced petchay Baguio
Heat cooking oil. Sauté garlic and onion until fragrant. Add shrimp and cook shrimp until shrimp turns pink in color.
Stir-in left-over samgyupsal and the thinly sliced cucumber. Add rice and stir well until fully incorporated.
Season with soy souce Sauce and MAGGI® MAGIC SARAP®. Add petchay Baguio and remove from heat.
Total fats (g)
Total Carbs (g)