• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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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

  1. Heat 1 tbsp oil in a wok and fry beaten egg until just cooked. Dish out and set aside.
  2. Heat remaining oil and fry chicken and prawns. Push to one side.
  3. Add belacan stock granules, dried prawns and chilli paste. Fry everything until fragrant.
  4. Stir in rice, bird´s eye chillies and seasoning. Toss rice briefly to combine.
  5. 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.

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