Recipe Ingredient
- 3 cups cooked rice, left overnight
- 2 eggs
- Dash of salt and pepper
- 4 tbsp oil
- 1 tsp sesame oil
- 1 tsp chopped garlic
- 1 tsp chopped shallots
- 1 tbsp chilli paste
- 1 tbsp dried shrimps, soaked, drained and coarsely chopped
- 50g shelled prawns, diced
- 20g diced carrot
- 100g pineapple, diced
- 3 bird's eye chillies, finely chopped
- Seasoning
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/8 tsp pepper
- 1/4 tsp coarsely ground black pepper
Instructions
- Heat 2 tablespoons oil in a wok, crack in the eggs and add a dash of salt and pepper. Scramble the eggs until just cooked. Dish out and set aside.
- Add remaining oil and sesame oil to the wok. Put in garlic, shallots, dried shrimps and chilli paste, and sauté until fragrant.
- Add fresh prawns and carrot and fry for another 1-2 minutes. Mix in rice and toss briskly to combine, over fairly high heat.
- Add seasoning and put in pineapple and bird´s eye chillies. Stir-fry briskly until rice is heated through. Return the scrambled eggs to the wok and toss well to combine.
- Dish out rice to serve. If preferred, squeeze a little lime juice over the rice for extra tang.
