• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Heat oil and fry ground ingredients (A) till aromatic.
  2. Add mushrooms and carrot. Sauté well.
  3. Add rice and toss briskly followed by seasoning (B). Continue to stir-fry until rice is quite dry.
  4. Next, push the rice to one side of the pan and drizzle in a little extra oil.
  5. Add the beaten eggs and fry until set.
  6. Push rice over to cover the eggs for about 40 to 50 seconds before tossing the rice briefly.
  7. Dish out and serve hot.

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