Teochew Fried Rice
|Cold cooked rice||4 Cup (64 tbs)|
|Cooking oil||3 Teaspoon|
|Eggs||2 , lightly beaten (50 Gram)|
|Peeled prawns||1 1⁄2 Ounce, diced if large (50 Gram)|
|Squid||1 1⁄2 Ounce, diced (50 Gram)|
|Chicken/Duck||1 1⁄2 Ounce, diced (50 Gram)|
|Fish fillet/Pork||1 1⁄2 Ounce, diced (50 Gram)|
|Chinese sausage||1 1⁄2 Ounce, sliced (50 Gram)|
|Mustard greens/Spring onion||1 1⁄2 Ounce, cut in 1 1/2 inch lengths (50 Gram, Stalks)|
Break up the rice grains with a fork and set aside.
Heat 1 teaspoon of the oil in a wok.
Pour in the beaten eggs and cook until set, then push with a frying spatula to break into pieces.
Remove and set aside.
Heat remaining 2 teaspoons of oil.
Stir fry all other ingredients, except rice and salt, over maximum heat for 2 minutes.
Add rice and salt, then stir fry for another 2 minutes.
Mix in the fried egg and serve immediately.