Fried Rice

Today's dinner is very simple. Only 3 of us, so decided to fried rice. Ideally, fried rice should be light, fluffy, and easy to pick up with chopsticks. For another, there is a debate over which is better - fresh cooked rice or leftovers from last night's meal. Personally, I prefer to use cold leftover rice, but I will cook a fresh pot if necessary. As I did not have leftover rice because of the yummy ketchup prawns that I cooked last night, so I had to cook fresh rice. I do not like oily fried rice so my fried rice is not oily.



Ingredients

Cooked rice
Chinese sausage (cubed)
Prawns (removed shell and devein)
Luncheon Meat or Ham (cubed)
chopped garlic
beaten eggs
spring onion (chopped)
light soya sauce
sesame oil

Method

1. Add oil in wok and fry garlic till fragrant but not burnt.
2. Add chinese sausage and fry almost cooked.
3. Add luncheon meat,prawns and fry till prawns change colour.
4. Add cooked rice and mixed all together.
5. Add light soya sauce and sesame oil to taste to rice.
6. Keep frying and then add beaten egg and mixed well with rice to give rice a golden colour.
7. Keep frying till rice is light, fluffy and not stick together.
8. Add spring onion and dish up.

Note:
1. To cheat, you can add rice into beaten egg and mix together before throwing into wok so as to give the rice a golden colour.
2. Keep frying and stirring the mixture of rice so that the rice can be light and fluffy and wont stick together.

Photo source: alicecozycorner
Recipe source: alicecozycorner