Recipe courtesy of Chef Forest Leong
PORTION FOR : 4 serving
Steamed Royal Umbrella Thai Jasmine rice - 4 cups
(Must cool down the rice)
Egg yolk - 4 pcs
Prawn Meat, diced & poach - 80 g
Green pea, poach - 60 g
Spring onion or coriander leaf - for topping
Salt - 1 tsp
Sugar - 1 tsp
White pepper powder - ½ tsp
Oil - ¼ cup
METHOD OF PREPARATION
1. Mix cooked rice with egg yolk, salt, sugar and pepper powder.
2. Heat up wok then add oil. Add in mixed rice to fry till the rice look grainy.
3. Add poached prawn meat, green pea and seasoning (may adjust the seasoning after tasting).
4. Top with spring onion or coriander leaves and serve.