|100 grams||Small salted fish oil|
|10||Flakes; (20 g) garlic,|
|; chopped fine|
|40 grams||Shelled green peas|
|40 grams||Carrot; diced fine|
|40 grams||Leek; chopped fine|
|1¼ kilograms||Rice; boiled|
|2 teaspoons||Oyster sauce; (10 ml)|
|A small piece nutmeg; crushed|
|1||Onion; sliced and fried|
|; (50 g)|
|1||Potato; sliced and fried|
|; (60 g)|
FOR THE GARNISHING
SOAK the salted fish in water for about 30 minutes. Drain and deep fry in hot oil til crisp and done.
Heat a little oil in a wok. Saut the garlic lightly. Add the beaten eggs, green peas, carrot and leek. Saut for three minutes.
Add the boiled rice, oyster sauce, soya sauce and salt and pepper. Stir well.
Add the salted fish. Toss for around two minutes. Serve hot.
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