After trying some of the fried rice recipes in my collection that turned out yummy, this is another tasty fried rice which I prepared for Sunday lunch. Compared with the earlier 2 recipes Nyonya Style Fried Rice and Thai Pineapple Fried Rice, this one has 2 more ingredients [young corn and frozen green peas] which you may obtain from leftovers after cooking other dishes or you can keep them for other fried rice recipes like Yang Chow Fried Rice or Fried Rice Ala Kampung so that these ingredients won’t be left to waste.
I find this fried rice good, it is tasty, savoury and extra fragrant with the addition of the salted eggs.
3 cups cooked cooled rice [from about 1 cup uncooked rice]
1-2 salted eggs – steamed, shelled and diced
1 egg – mix with dash of pepper
2-3 tbsp oil
50 gm prawns – diced
2 young corns – diced [I used canned ones]
3 tbsp frozen green peas [I used canned ones]
1 tbsp each light soy sauce and oyster sauce
1 /4 tsp each of salt, pepper and msg [sugar]
Garnishing – some chopped spring onions and red chilli
- Heat 1 tbsp oil in a non-stick wok, pour in egg and scramble until almost cooked. Dish up.
- Reheat wok with 1-2 tbsp oil, sauté prawns and sweet corns until prawns are cooked. Add in rice and stir constantly until fragrant.
- Add in seasoning, salted eggs and green peas, toss over high heat until well combined. Add in scrambled eggs and fry until rice is light.
- Dish up to serve, garnish with spring onions and chilli.