Ingredients (Serves 3)
1. Cooked rice (Jasmine rice or short grain/medium grain rice) – 2 – 2.5 cups, cooled (Add salt while cooking rice. I used jeerakashala /kaima rice. It works very well for this recipe. )
2. Oil – 2 tsp + 1 tbsp
3. Chinese Sausage – 2 links, cut into small cubes (I used chicken sausage)
4. Eggs – 2
5. Onion –1/4 cup, chopped
Garlic – 2 small, minced
Carrot – 1/4 cup, chopped
Red bell pepper – 1/4 cup
Spring onion (white part) – 2 tbsp
6. Oyster sauce – 2 – 3 tsp
Sweet dark soy sauce – 2 tsp (You can use dark soy sauce + 1/2 tsp sugar instead)
Fish sauce – 3/4 tsp
7. Salt and pepper – To taste
Method
- Heat 2 tsp oil in a wok over high heat and swirl it around. Add sausage pieces and stirfry for a few minutes. Remove to a bowl. Add 2 tsp oil to the wok and crack 2 eggs. Scramble until 75 % done. Add vegetables numbered 5. Stir fry for 2 – 3 minutes. Add cooked rice and sauces numbered 6. Stir-fry for 1 – 2 minutes. Check for salt and pepper. Switch off after a minute. Serve immediately with cucumber slices, Prik Nam Pla (a Thai condiment) and fresh lime.
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