Ingredients
- 5 cups cooked, cold long grain rice. Don't use freshly cooked rice.
- 2 stp salt
- 2 tsp sugar (I substituted oyster sauce)
- 1 tsp sesame oil (optional(
- 1 tsp white pepper
- oil for frying
- 2 eggs
- 2-3 cooked Lup Cheong Chinese sausages, diced
- Chinese BBQ pork, char siew
- 1 onion, diced
- 2 medium carrots, diced
- 2 cups peas
- 3 stalks green onion, chopped
Instructions
Place the cold day old rice in a large bowl and add the salt, sugar, sesame oil and white pepper and stir to combine and distribute.
Heat a large wok or frypan to medium and add some oil. Meanwhile, beat the eggs and then when the pan or wok has heated, fry them as a large, flat omelette. Remove from the pan and slice into strips using a knife or a pair of scissors and set aside (this doesn't get added until the very end).
Heat a little more oil in the pan on high heat and fry the onion until fragrant, add in prawn meat and fry until almost cooked. add in lup cheong and bbq pork and cook for another minute tossing in the pan or wok. Transfer all of this mixture to the big bowl of seasoned rice and stir to combine everything.
Add some more oil and fry the peas and carrots and fry for a couple of minutes. Then add the big bowl of rice and the green onions to the wok and fry everything for a few minutes, to give it all a nice breath from the hot wok. Add the egg slices and check for seasoning (I always like more white pepper here) and then ladle onto a serving plate.
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