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Malacca Fried Rice

There are many versions of this dish throughout the East, all of which make use of leftover rice. Ingredients vary according to what is available, but prawns are a popular addition.

ingredients

serves 4 - 6
2 eggs
45 ml (3 tbsp) vegetable oil
4 shallots or 1 medium onion, finely chopped
5 ml (1 tsp) finely chopped fresh root ginger
1 garlic clove, crushed
225 g (8 oz) raw or cooked prawn tails, peeled and deveined
5 - 10 ml (1 - 2 tsp) chilli sauce (optional)
3 spring onions, green part only, roughly chopped
225 g (8 oz) frozen peas
225 g (8 oz) thickly sliced roast pork, diced
45 ml (3 tbsp) light soy sauce
350 g (12 oz) 1 2/3 cups long-grain rice, cooked
salt and ground black pepper

method

1. In a bowl, beat the eggs well and season to taste with salt and pepper. Heat 15 ml (1 tbsp) of the oil in a large, non-stick frying pan, pour in the eggs and cook for about 30 seconds, without stirring, until set. Roll up the omelette, cut into thin strips and set aside.

2. Heat the remaining oil in a large preheated wok, add the shallots or onion, ginger, garlic and prawn tails and cook for 1-2 minutes, ensuring that the garlic does not burn.

3. Add the chilli sauce, spring onions, peas, pork and soy sauce. Stir to heat through, then add the cooked rice. Fry the rice over a moderate heat for 6 - 8 minutes.Turn into a dish and decorate with the egg strips.

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