This is the most delish fried rice recipe I have tried. There is a secret ingredient which makes it the best. Read on.....
What you need:
2 Tbsp cooking oil
3 eggs lightly beaten
6 Tbsp cooking oil
4 shallots sliced
2 cloves garlic chopped
3-4 Tbsp dried prawns, soaked and pounded (or chopped)
150g prawns, shelled and diced
2 dried shiitake mushrooms, soaked and diced
1 Tbsp cili boh, or to taste
4 cups cooked rice, left overnight
Seasoning - mix together in a bowl:
1 Tbsp light soy sauce
1 Tbsp oyster sauce
Dash of salt or to taste
Dash of pepper or to taste
1/8 tsp dark soy sauce for colour
What to do:
Heat up the 2 Tbsp oil in a wok, swirling the wok to coat the bottom well. Pour in eggs and scramble. Dish out and set aside.
Reheat the work, and add 6 Tbsp oil to saute the shallot and garlic until fragrant. Then add the dried prawns and stir-fry until aromatic and sizzling.
Add the prawns, mushrooms and chilli paste. Stri-fry for a minute or until aromatic. Stir in the cooked rice and mix well with the seasonings. Return the scrambled eggs to the wok and mix well.
Dish out onto plates and garnish with spring onions and shallot crisps. Serve the rice hot.
Always break up the lumps in the rice before throwing into wok.
If no prawns, substitue with sliced sausages - like what I did.
The dried prawns really really give it the flavour - it is truly the secret ingredient. It can be overpowering so best to pound it or chop it finely.
This recipe calls for 'prawns' but I used sliced sausages and sliced fish cake, garnished with shallot crisps.