Ingredients:
4 tablespoons oil
3-4 cloves garlics, minced
3 cloves shallots, minced
5 thin slices ginger
2 eggs (i don't beat the egg)
1/2 cup ofchar siew (barbecue pork), diced
1/2 cup of shrimp, peeled, shelled and deveined, diced
3 rolls of fish cakes (i prefer "value" brand from supermarket), diced
1/2 cup of french bean, diced
overnight rice, approx 4-5 bowls
Marinades for ingredients (A)*
1 table spoon soy sauce
1 teaspoon sugar
Few dashes pepper
Marinades for rice (B)*
1 teaspoon fish sauce
1.5 tablespoon soy sauce
1.5 tablespoon sugar
Few dashes white pepper
Method:
1. Heat up a wok or pan with one tablespoons of oil. Once heated add in the two eggs and let it set for a few seconds, do not flip just wait till the edge of the egg turn lightly brown, break it with the spatula. Dish up set aside.
2. Heat up the wok with 2 tablespoon of oil, add the ginger and garlic(don't use all, leave some for fried rice) stir fry until fragrant. Add in french beans stir fry till 3/4 cooked.
3. Add in shrimp and fishcake. When shrimp turning red add in Marinades (A). Lightly fried for few seconds. Dish up set aside.
4. Wash and dry the wok (this step is important to keep the rice look "neat"; otherwise the rice will be coated with the residues from ingredients fried earlier! )
5. Heat up the wok with remaining oil.
6. Add in garlic and shallot stir fried till fragant. Spoon in the overnight rice(room temperature). Break down the clupms if any by pressing spatula lightly over it.
7. Add in Marinades (B) - except the fish sauce which is to be sprinkle last before serving. Continue to stir fry the rice for a couple of minutes.
8. Add in ingredients in the following sequence and mix them well:
--Mixtures of vege, shrimps n fishcake
--Char siew (barbecue pork)
--Eggs
9. Finally drizzle the fish sauce over the rice and a quick stir before dishing up.
Job done !
*you may adjust the marinades according to you taste.
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