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

  1. 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.
  2. Add remaining oil and sesame oil to the wok. Put in garlic, shallots, dried shrimps and chilli paste, and sauté until fragrant.
  3. Add fresh prawns and carrot and fry for another 1–2 minutes. Mix in rice and toss briskly to combine, over fairly high heat.
  4. 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.
  5. Dish out rice to serve. If preferred, squeeze a little lime juice over the rice for extra tang.

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