Recipe Ingredient
- 3 cups cooked cooled rice (preferably overnight cooked rice)
- 2 eggs, lightly beaten
- 2 tbsp oil
- 1 tsp sesame oil
- 1 tsp chopped garlic
- 100g prawns, shelled and diced
- 2 dried Chinese mushrooms, soaked and shredded
- 1 pair Chinese sausages, sliced
- 2 tbsp frozen green peas
- Seasoning
- 1 tbsp Premium oyster sauce
- 1 tbsp light soya sauce
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 - 1/4 tsp sugar or to taste
- 1/2 tsp chicken stock granules
- Garnishing
- 1 tbsp chopped spring onion and sliced red chilli
Instructions
- Heat 2 tablespoons oil in a wok and fry beaten eggs until just cooked. Remove and set aside.
- Reheat wok with 3-4 tablespoons oil till smoking hot, add garlic and fry until golden and fragrant. Add prawns, mushrooms and sausages.
- Stir-fry for a minute, then add in rice and mix in seasoning and green peas. Stir briskly to mix the ingredients thoroughly. Add sesame oil to glaze the rice. Return the eggs to the wok and mix well to blend.
- Dish out and garnish before serving.
