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