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

Recipe Ingredient

  • 400g leftover cooked rice, kept overnight
  • 75g prawns, shelled
  • 50g salted fish, chopped and soaked
  • 2 tbsp frozen green peas
  • 2 eggs
  • 3 tbsp oil
  • 1 tsp sesame oil
  • Seasoning:
  • 1/2 tsp salt
  • 1/2 tsp chicken stock granules
  • 1/4 tsp sugar
  • 1 tsp light soy sauce
  • Dash of pepper
  • Garnishing:
  • 1 tbsp chopped spring onions
  • 1 tbsp chopped coriander leaves
  • 1 tbsp chopped red chilli


  1. Heat oil in a wok until hot, fry salted fish until crispy and golden. Dish out and set aside.
  2. Heat remaining oil and add in sesame oil. Add prawns and fry until heated through. Put in the rice and toss briefly and add in seasoning. Stir-fry well to combine.
  3. Make a well in the centre of the rice. Beat in the eggs. Add a dash of pepper and cover the eggs with the rice for one to two minutes.
  4. Toss and fry rice well until well heated through. Should it be a bit too dry, add a little more oil to glaze. Add in the peas and toss well to combine. Put back the fried salted fish to mix.

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