300 g
40 g
200 g
2
tablespoons
2
2
cloves
2
100 g
12 g
1/4 teaspoon
1/2 teaspoon
1
teaspoon
1/3 teaspoon
1
Garnishing
1
sprig
1
tablespoon
1
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Rice
Carrot, diced
Shrimps, deveined
Cooking oil
Eggs, lightly beaten
Garlic, peeled and finely chopped
Shallots, peeled and finely chopped
Chinese sausages, diced
Green peas
Salt
Sugar
Chicken seasoning powder
Ground white pepper
Spring onion, thinly sliced
Coriander (cilantro) leaves
Fish sauce
Red chili
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Method :
-
Wash and cook rice. Set cooked rice aside
for it to cool completely.
-
Blanch diced carrot in boiling water for 2
minutes. Drain well.
-
Blanch shrimps in boiling water. Drain
well, peel and dice.
-
Heat 1/2 tablespoon oil in a wok over
medium heat. Add eggs, stirring quickly until cooked, then set aside.
-
Reheat wok and add remaining oil. Sauté
garlic and shallots until fragrant.
-
Add shrimps, Chinese sausages and carrot.
Stir fry for 5 minutes then add rice and green peas. Mix well.
-
Season with salt, sugar, chicken seasoning
powder and pepper. Mix in eggs and continue to fry for another 5 minutes
or until rice is dry.
-
Mix well for another few minutes until
ingredients are well combined. Sprinkle in spring onion.
-
Garnish with coriander and serve with fish
sauce and sliced chili.
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