What you need:
- Overnight rice
- Shallot, minced
- Garlic, minced
- Egg
- Salt and pepper to taste
Heat up oil in wok. Add in minced shallot and garlic, cook until fragrant. Season with some salt first, to avoid seasoning later as it might be clumpy in rice. Break the egg into the wok and fry it together until almost cook. Add in the cold, overnight rice. Stir-fry all together until cook. Season with pepper and serve. It’s a must for me to eat it with tomato ketchup as the taste blends together.
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