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Tuesday, 25 September 2012


CHINESE EGG FRIED RICE and CRISPY SPICY CHICKEN FINGERS . That was the menu for our dinner last night. The fried rice has a very mild taste and great for kids as well. Plus the CHICKEN FINGERS which was spicy made a good combo to this fried rice. Let's check out the ingredients for the fried rice. I added acetes a genus of prawn. They are small prawns, 1–4cm (0.39–1.6 in) long, translucent, but with a pair of black eyes. Thanks again to Mr. Wikipedia for this info on acetes.


Ingredients :-

3 cups - leftover cooked rice
1 tbsp - garlic ~ chopped
2 - large eggs ~lightly beaten
1/2 cup - long beans ~ finely chopped
1/2 cup - carrot ~ cut into small cubes
2 tbsp - acetes / udang geragau
1 tbsp - fish sauce
white pepper powder
salt to taste

Method :-
  1. Heat a little oil in a wok. Add in the garlic. Fry till aromatic and in the acetes. 
  2. Once the acetes is slightly golden brown in colour add in the long beans and carrot. 
  3. Lower the flame and push everything to one side of the wok and pour in the beaten eggs. 
  4. Let the eggs cook for a while and scramble it. Then throw in the rice and mix well. 
  5. Season with white pepper powder, salt and fish sauce.
  6. Stir well. Transfer to serving plate and serve.
Here's a picture from Mr. Google of fish sauce (various brands) that's available in any grocery or hypermarket.

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