Recipe Ingredient
- 350g overnight cooked rice
- 50g chicken fillet, diced
- 50g prawns, diced
- 2 eggs, lightly beaten
- 3-4 tbsp oil
- 1 tbsp Maggi belacan stock granules
- 10 bird´s eye chillies, chopped
- 10g dried prawns, chopped
- 1 tbsp chilli paste (ciliboh)
- Seasoning:
- 1 tbsp nampla
- 1 tsp Maggi chicken stock granules
- 1 tsp sugar or to taste
- 1/2 tsp pepper
- 1/4 tsp ground black pepper
Instructions
- Heat 1 tbsp oil in a wok and fry beaten egg until just cooked. Dish out and set aside.
- Heat remaining oil and fry chicken and prawns. Push to one side.
- Add belacan stock granules, dried prawns and chilli paste. Fry everything until fragrant.
- Stir in rice, bird´s eye chillies and seasoning. Toss rice briefly to combine.
- Return fried eggs into the rice mixture and toss well. Add a sprinkling of sesame oil to glaze the fried rice. Dish out and serve.
