100 gram Prawns/bacon/chicken breast meat cubed or 2 chinese sausages, sliced
3 cups cooked rice, stored overnight in the fridge
5-6 strand long beans, sliced thinly
1 small carrot, peeled and cubed
100 gram char siew (Chinese sweet BBQ pork)
1 tablespoon oyster sauce
2 tablespoon light soy sauce
1 teaspoon chicken stock granules
1/2 teaspoon salt
A pinch of sugar
Few dashes of white pepper
1 teaspoon of sesame oil
Heat up an empty wok or large skillet on low fire.
Mix all seasonings except sesame oil in a bowl and set aside.
Lightly beat two eggs.
Add one tablespoon oil into wok, heat it up a little and add beaten eggs. Stir egg mixture around and promptly remove from wok to prevent overcooking.
If using bacon/chicken meat or chinese sausage - sautee in a bit of oil until fragrant. Remove meat from wok but keep the residue fat in wok.
Add two more tablespoon of oil and sautee shallots/onions and garlic until fragrant.
Add cold rice directly from the fridge and break up chunks of rice with spatula. Keep fire to medium low to prevent burning the rice.
Add in long beans, carrots and seasonings.
Stir evenly and cover wok for few seconds.
Remove lid and add char siew/prawns/bacon/chicken breast if using.
Continue frying rice mixture until meat is cooked.
Turn up high heat and add eggs. Drizzle some sesame oil to coat the rice.
Add in eggs and Chinese sausages, then stir well into fried rice mixture.
Cooked rice retain heat very well. In this recipe, I am using the heat from the rice to cook the raw vegetables. However, it is important to cut the veggies into small pieces so that it will cook quickly. In addition, do not overcook chinese sausages or they won't taste as good.