serves
2
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
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Ingredients
- 1 tbsp vegetable oil
- 2 egg
- 50 g Chinese sausage, cut into small pieces
- 50 g Chinese fried fish cake, cut into small pieces
- 100 g prawns, peeled and deveined, cut into small pieces
- 1 cup freshly cooked short grain rice
- 5 tbsp (100ml) light soy sauce
- 1½ tbsp dark soy sauce
- 1 tbsp sugar
- ½ tsp fish sauce
- ½ tsp salt
- 2 dashes ground white pepper powder
- 40 g cooked clams, chopped
- 1½ tsp Malaysian sambal
To serve
- 2 tbsp garlic chives, chopped
- 1 head butter lettuce, broken into cups
- Malaysian sambal
Instructions
- Add the oil to a large hot frying pan over high heat. Add the egg and scramble, add prawns, fish cake and Chinese sausage. Sautee for a minute. Add the cooked rice, cook for a minute before adding fish sauce, light soy and dark soy. Toss. Add sugar and white pepper. Add clams and sambal, stir the sambal through the rice.
- Flatten the fried rice to the edges of the pan. Turn down to a medium heat. Leave for 5-6 or until the bottom has formed a crust. Remove from the heat and garnish with garlic chives, the residual heat will wilt the chives. Serve in lettuce cups with extra sambal.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
