Recipe Ingredient
- 400g leftover cooked rice, kept overnight
- 75g prawns, shelled
- 50g salted fish, chopped and soaked
- 2 tbsp frozen green peas
- 2 eggs
- 3 tbsp oil
- 1 tsp sesame oil
- Seasoning:
- 1/2 tsp salt
- 1/2 tsp chicken stock granules
- 1/4 tsp sugar
- 1 tsp light soy sauce
- Dash of pepper
- Garnishing:
- 1 tbsp chopped spring onions
- 1 tbsp chopped coriander leaves
- 1 tbsp chopped red chilli
Instructions
- Heat oil in a wok until hot, fry salted fish until crispy and golden. Dish out and set aside.
- Heat remaining oil and add in sesame oil. Add prawns and fry until heated through. Put in the rice and toss briefly and add in seasoning. Stir-fry well to combine.
- Make a well in the centre of the rice. Beat in the eggs. Add a dash of pepper and cover the eggs with the rice for one to two minutes.
- Toss and fry rice well until well heated through. Should it be a bit too dry, add a little more oil to glaze. Add in the peas and toss well to combine. Put back the fried salted fish to mix.
