Recipe Ingredient
- 3 cups cooked rice, stored overnight
- 3-4 tbsp oil
- 2 dried Chinese mushrooms, soaked and shredded
- 2 tbsp diced carrot
- 2 eggs, lightly beaten
- Ground ingredients (A):
- 30g dried prawns
- 4 shallots
- 2 cloves garlic
- 1 tbsp belacan stock granules
- 3 red chillies, seeded
- Seasoning (B):
- 1 tbsp light soya sauce
- 1/2 tsp chicken stock granules
- 1/2 tsp pepper
- 1/4 tsp sugar
Instructions
- Heat oil and fry ground ingredients (A) till aromatic.
- Add mushrooms and carrot. Sauté well.
- Add rice and toss briskly followed by seasoning (B). Continue to stir-fry until rice is quite dry.
- Next, push the rice to one side of the pan and drizzle in a little extra oil.
- Add the beaten eggs and fry until set.
- Push rice over to cover the eggs for about 40 to 50 seconds before tossing the rice briefly.
- Dish out and serve hot.
