Egg fried rice and some tips

Egg fried rice

* There are several versions of egg fried rice. You can add any vegetables you like such as carrots, (red) onions, or peas. You can use any kinds of meat. I sometimes use chorizo and Nasi Goreng pate to add flavour to the rice. Use Thai jasmine rice as it is really soft and fragrant. 

1 tbsp chopped garlic

5-7 king prawns

1 chicken fillet, cut into small pieces

1 egg

2 cups cooked Thai jasmine rice

1 red onion, chopped

1 carrot, chopped

1tbsp fish sauce, 1tbsp soy sauce, 1tbsp oyster sauce, hint of granulated sugar

2tbsp sunflower or vegetable oil for frying

1)   Heat the oil in a wok and wait until it is hot. Add the chopped garlic and stir until it is golden.

2)   Add the king prawns and chicken. Stir fry until they are cooked.

3)   Season it with 1tbsp fish sauce, 1tbsp soy sauce, 1tbsp oyster sauce and hint of sugar.

4)   Break the egg into a wok. Stir fry for a few minutes. [This is my secret - cook the egg in the pan until it's cooked and cut in into small pieces. Don't add the egg last as it will make the fried rice soggy.] 

5)   Add the chopped red onions and carrots. Stir fry again for a few minutes.

6)   Add the cooked rice (make sure that it's cool down before you use it). Stir until the rice is mixed well with the ingredients.