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Fried Rice with Prawns & Lap Cheong

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Ingredients
  

  • 1 onion sliced
  • 3 garlic cloves sliced
  • 2 eggs lightly whisked into a bowl
  • 1 medium sized carrot grated
  • 1 lap cheong diced you can use two if you wish. Soak in hot water until the 'skin' lifts off. Remove the skin.
  • 200 g prawns
  • 1.5 to 2 cups leftover rice break up rice so no clumps

Mix in bowl:

  • 2 tbsp light soya sauce
  • 2 tbsp fish sauce
  • 1/2 tsp white pepper
  • Salt to taste

Instructions
 

  • Add 2 tbsp oil into wok. When heated add in onions and fry. Let onions softened then add in garlic and stir fry for half a minute.
  • Add in lap cheong and fry for about a minute. Push all ingredients onto the side of the wok. Add in some oil at the base and pour in egg.
  • Season egg with pinch of salt and let it set for a bit. Toss and break up egg after a while and add in prawns. Cook until they turn pink.
  • Add in rice, pour sauce around the rice and add in grated carrot. Give everything a mix until well combined. Serve with a side of cut chilli.

Notes

Tip:
  • Don't pour the sauce directly on the rice, instead pour around the rice.
  • If you have dried prawns, soak about 1 tablespoon in some water for a bit, then drain and chop them up. Throw them in once onion is soften. It adds more flavour!
  • Be sure the rice are free from clumps.