Salted Fish Fried Rice - cooking recipe

Ingredients

400 g leftover cooked rice, kept overnight
75 g prawns, shelled
50 g salted fish, chopped and soaked
2 tablespoons frozen green peas
2 eggs
3 tablespoons oil
1 teaspoon sesame oil
Seasoning
1/2 teaspoon salt
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon sugar
1 teaspoon light soy sauce
1 dash pepper
Garnishing
1 tablespoon chopped spring onion
1 tablespoon chopped coriander leaves
1 tablespoon chopped red chile

Preparation

Heat oil in a wok until hot, fry salted fish until crispy and golden.
Dish out and set aside.
Heat remaining oil and add in sesame oil.
Add prawns and fry until heated through.
Put in the rice and toss briefly and add in seasoning.
Stir-fry well to combine.
Make a well in the centre of the rice.
Beat in the eggs.
Add a dash of pepper and cover the eggs with the rice for one to two minutes.
Toss and fry rice well until well heated through.
Should it be a bit too dry, add a little more oil to glaze.
Add in the peas and toss well to combine. Put back the fried salted fish to mix.