My Favourite Fried Rice

I seldom help out my mom in the kitchen. Just that sometimes play a role as observer rather than an assistant. That’s where I learned the recipe. I never try it out until I got married. After married, I used to cook some simple stuffs like fried rice, fried rice vermicelli, koay teow th’ng, assam laksa, chicken rice, nasi lemak, pasta, and spaghetti during weekends. During weekdays, I will just cook some Chinese cuisine like steam fish, stir fry vegetables, various kind of egg dishes, and several kinds of soups (place all ingredients in the slow cooker before I go to work, and cook for about 10 hours). Occasionally, I will try out new recipe, which I got it from the internet. My hubby like my dishes very much :P.

It’s quite often for me to cook fried rice, as the ingredients can be easily achieve from the fridge.

Recipe for 2 persons:

Ingredients:

• cooled rice (cooked from 180ml rice)
  

• 4 eggs
• 5 tbsp oil
• 3 garlic & 2 shallots (chopped & mixed)

• 15 medium size prawns, shelled and cut into 4 piece each

• 2 tbsp dried shrimps, soaked cut into small pieces
• mixed vegetables (optional)

Seasoning

• 5 tbsp light soy sauce
• 3/4 tbsp dark soy sause
• 1 tbsp chili paste

Method:

Heat 2 tablespoons oil in a wok, add the eggs and scramble the eggs until cooked. Dish out and set aside.

Add remaining oil to the wok. Put in chopped garlic, shallots and sauté for a while. Add dried shrimps and prawns, sauté until fragrant. Add chili paste and 1 tbsp light soy sauce, sauté until fragrant.

Add in rice and mix in dark soy sauce and remaining light soy sauce. Stir briskly to mix the ingredients thoroughly. Return the eggs to the wok and mix well to blend.

Dish out rice to serve.