Had fried this kind of fried rice several times. It is simply fragrant and a delicious fried rice. The addition of sesame oil in frying the rice is a good idea as it does have a good effect on the overall taste of this fried rice.
Recipe Source – adapted from At Home With Amy Beh 3 [modified]
Ingredients
[serves 2]
3 bowls of cooked rice [preferably a day old or overnight rice]
1 tbsp oil
2 tbsp sesame seed oil
1 Chinese sausage [lap cheong] – peeled and cut cubes
50 gm shelled prawns
2 eggs
2 tsp Ti Kuan Yin tea leaves
some sliced sweet peas [optional]
Seasoning
2 tbsp oyster sauce
½ tsp pepper
¼ tsp salt
[serves 2]
3 bowls of cooked rice [preferably a day old or overnight rice]
1 tbsp oil
2 tbsp sesame seed oil
1 Chinese sausage [lap cheong] – peeled and cut cubes
50 gm shelled prawns
2 eggs
2 tsp Ti Kuan Yin tea leaves
some sliced sweet peas [optional]
Seasoning
2 tbsp oyster sauce
½ tsp pepper
¼ tsp salt
- Steep tea leaves with some hot water and set aside for several minutes. Drain and keep the tea leaves for frying.
- Heat oil in wok, fry tea leaves until crispy. Dish up and set aside.
- Using the same wok, fry Chinese sausage until aromatic, dish up. Remove excess oil.
- Break eggs into wok, lightly break up the eggs and cook until just cooked. Dish up.
- Fry prawns with the oil until firm. Add in rice and seasoning, stir fry over low heat to mix well. I add some cut sweet peas.
- Add in fried lap cheong and eggs. Toss well to mix. Fry rice over high heat until rice is light.
- Add in the tea leaves, mix well. Dish up to serve. Garnish with spring onions.
hosted by Cheryl of Baking Taitai
I'm submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours
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