Grandma Lee’s Singapore Fried Rice

Rice fried with prawns, pork, eggs and vegetables

INGREDIENTS:

• 600 g cold cooked Thai long-grain rice
• 500 g prawns (shrimps)
• 200 g roast pork (char siew), refer to our other recipe to make this at home
• 6 eggs
• 10 tbsp oil

Seasoning:

• ½ tbsp light soy sauce
• ½ tbsp water
• ½ tsp sugar
• ½ tbsp salt

Garnish:

• 6 spring onions (scallions)

Condiments:

• Cilicuka (Original, Extra Hot or Super Hot), a red chilli & garlic sauce
• Tomato Ketchup

PREPARATION:

1. Using your fingers, break up any lumps in the rice.
2. Shell, devein then dice the prawns. (Freeze the shells for use in other recipes.)
3. Dice the roast pork into similar sized cubes as the prawns.
4. Beat the eggs.
5. Rinse then finely dice the spring onions.

6. Mix the ingredients for the seasoning together.

METHOD:

1. Heat a wok over a high flame until it smokes. Add the oil.
2. Stir-fry the pork and prawns then add the seasoning.
3. Lower to a medium flame then add the rice.
4. Create a crater in the rice then add the beaten eggs. Stir-fry to scramble them, then quickly toss the ingredients together.
5. Place on a large serving plate. Garnish with sliced spring onions.
6. Serve with Cilicuka and/or ketchup.

Chef's Tips:

• For best results, use day-old rice. Freshly cooked rice is more moist which causes the rice to clump together. This dish is often a big hit with kids and good for simple lunches at home.
• To reduce the amount of oil used, use a non-stick pan. Substitute some of the cooking oil with sesame oil for a subtle sesame flavour.