Recipe Ingredient
- 450g overnight cooked rice
- 3-4 tbsp oil
- Ground ingredients (A):
- 4 shallots
- 2 cloves garlic
- 1 tbsp chilli paste
- 50g dried prawns, pounded
- 150g prawns, diced
- 2 dried Chinese black mushrooms, soaked and diced
- Seasoning:
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- Salt and pepper to taste
- 1/4 tsp sugar
- A few drops dark soy sauce for colour
- 2 eggs, lightly beaten
- 2 stalks spring onions, chopped
Instructions
- Heat 2 tbsp oil in a wok, add eggs and scramble the eggs until cooked. Dish out and put aside.
- Reheat wok, add oil and saute black mushrooms and prawns. Dish out and set aside. Add 1 tbsp oil and stir-fry ingredients (A). Add in dried prawns and stir-fry until the dried prawns begin to sizzle or jump. Add seasoning and stir-fry until well done.
- Stir in cooked rice and blend well. Return the cooked prawns, black mushrooms, and scrambled eggs to the wok. Lastly, add spring onions.
