1 cup basmathi rice - steamed to cook for 25 minutes and cooled [I seldom has leftover rice at home]
2-3 tbsp diced salted fish meat
1-2 pieces smoked ham [or any other ham] - cut small cubes
1 egg - lightly beaten with a pinch of salt and 1/2 tsp shaoxing wine [can use 2 eggs]
romaine lettuces - cut shreds
some carrot shreds
some chopped garlic
spring onion - cut small pieces
2-3 tbsp oil
2-3 tbsp light soy sauce to taste
dash of msg and pepper to taste
- Heat 2 tbsp oil in wok on medium low fire to fry salted fish until aromatic and golden. Removed.
- Using the same oil, saute garlic until aromatic, add in ham, carrots and rice. Stir to mix well and add in seasoning to taste.
- Push rice aside. Add in 1 tbsp oil, pour in the egg. Bring the rice to mix. Fry until rice is light, then add in vegetables and fried salted fish. Stir fry to mix well and vegetables are cooked. Lastly add in the spring onions.
- Off fire and dish out on serving plate, garnish with extra salted fish. Serve with sambal belacan or cut red chillies.