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Fried Rice


  • Cooked rice - 400g grains cooked with 700ml water (cool completely)

  • 100g diced char siew

  • 70g fresh small prawns

  • 20g diced cooked ham

  • 25g thinly sliced Chinese sausage - steam for 10mins over low heat

  • 50g diced dried mushrooms - softened in hot water

  • 50g defrost peas

  • 10g finely chopped garlic

  • 60g thinly sliced shallots/red onion

  • 3tbsp + 1tsp cooking oil

  • 3tsp light soy sauce

  • 1/4tsp sea salt

  • 1/2tsp ground white pepper

  • Cornstarch solution (1tsp + 1tbsp water)

  • Sea salt solution (1/4tsp + 2tbsp water)

  • 1 beaten egg


  1. Heat 2tbsp of oil in the wok and fry half the garlic and 40g shallot until lightly browned.

  2. Add in rice and cook over medium heat for 5mins. Make sure the rice does not get burnt. Transfer to a dish and set aside.

  3. Heat 1tbsp of oil and add remaining garlic and shallot, fry until lightly browned.

  4. Add in char siew, prawns, ham, sausage, mushroom and peas. Stir well.

  5. Add in 2tsp light soy sauce, salt and pepper. Stir well and add in starch solution.

  6. Place rice back into the wok and mix well. Add remaining light soy sauce all over the rice and mix well.

  7. Sprinkle salt solution over and stir well.

  8. Make a well in the centre of the rice. Put in 1tsp of oil and pour in the beaten egg.

  9. Allow the egg to cook and mix together with the rice. When egg has cooked thru, transfer rice to a serving plate.

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