INGREDIENTS

• 2 cups cooked rice
• 3 eggs (beaten)
• 300g shrimps (shelled)
• 3 cloves garlic (chopped)
• spring onion (chopped)
• 2 tbsp light soya sauce
• sesame oil
• pepper
• salt

METHOD

1 Heat wok over high heat, add oil when wok is hot and swirl. Stir fry prawns until 90% cooked. Remove and set aside.

2 Add a bit more oil and swirl. Add garlic and fry till slightly brown.

3 Add eggs and scramble. Push aside. Add rice and fry evenly with eggs.

4 Add light soya sauce, sesame oil, pepper & salt and fry for a while.

5 Lastly, add parcooked prawns & spring onion and stir fry evenly with rice.

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NOTE

• Always use overnight rice for cooking as rice will not be overly sticky. If using freshly cooked rice, allow cooked rice to cool for at least 3 hours before frying.
• If frying rice before egg, extra oil must be added thereafter to aid in cooking the egg and also to prevent it from sticking to wok.