Malacca Fried Rice
Serves 4-6
INGREDIENTS
2 eggs
salt and pepper
3 tbsp vegetable oil
4 shallots or 1 medium onion, finely chopped
1 tsp finely-chopped fresh ginger
1 clove garlic, crushed
225g/8oz prawn (shrimp) tails, fresh or cooked
1-2 tsp chilli sauce (optional)
3 spring onions (scallions), green part only, roughly chopped
225g/8oz frozen peas
225g/8oz thickly sliced roast pork, diced
3 tbsp light soy sauce
350g/12oz long grain rice, cooked
Malacca Fried Rice
In a bowl, beat the eggs well, and season. Heat 1 tbsp of the oil in a large non-stick frying pan, pour in the eggs and allow to set without
stirring for less than a minute. Roll up the pancake, cut into thin strips and set aside.
Heat the remaining vegetable oil in a large wok, add the shallots, ginger, garlic and prawn (shrimp) tails and cook for 1-2 minutes, ensuring that the garlic doesn’t burn.
Add the chilli sauce, spring onions (scalions), peas, pork and soy sauce. Stir to heat through, then add the rice. Fry the rice over a
moderate heat for 6-8 minutes. Turn into a dish and decorate with the pancake.
Tags: Fried Rice
