Simple Fried Rice

By Charmaine T

Theme

Fast & Fab

Cuisine

Malaysian

Ingredients

• 1 cup of steamed white rice – cooled (ideally left refrigerated overnight)
• 1 clove of shallot
• A handful of frozen mixed peas, carrots and corn – defrosted
• 1 egg
• 1 chinese waxed sausage
• 1 bird eye chilli (optional)
• 1 tbsp of Lee Kum Kee oyster sauce
• 1/2 tbsp of dark soy sauce
• 1/2 tbsp of light soy sauce
• 1/4 cup of chicken stock
• Dash of ground white pepper
• 3 tbsps of vegetable oil

Method

1. Peel and slice shallot.
2. Slice chinese waxed sausage.
3. Remove seeds from bird eye chilli and finely chop.
4. Heat wok/fry pan and add 1 tbsp of vegetable oil. When fully heated, fry sliced shallots until golden brown and set aside.
5. In the same wok, add another tbsp of oil and add egg. Scramble and fry until brown.
6. Add waxed sausage and keep frying until both egg and sausage are browned and then set them aside.
7. Again, in the same wok, add 1 tbsp of oil and wait until hot. Add steamed rice and fry. Whilst frying, try to break any clumps of rice sticking together to get them separated.
8. Add chicken stock, oyster sauce, light soy sauce and dark soy sauce when rice have been fully separated from step 6.
9. Keep stirring on high heat, mixing all the sauces together. Add a dash of pepper to taste.
10. Once combined, add peas, corn and carrots as well as chopped up chilli to the rice.
11. Once the rice and vegetables are cooked, add scrambled eggs and waxed sausage to the wok and just mix once through.
12. When ready, plate up fried rice and top with some fried shallots before serving.

Products Used

LKK PANDA OYSTER SAUCE 255G