This dish can be made with just about any meat and vegetable leftovers you have on hand. A sliced red chili or bits of bell pepper or asparagus add a wonderful zing.
- 4 cups (500 g) cooked rice, cooled to room temperature or in the refrigerator
- 3 teaspoons oil
- 2 eggs, lightly beaten
- 8 fresh medium shrimp, peeled, deveined, and diced
- ½ cup (60 g) thinly sliced chicken or pork
- 2 dried Chinese sausages (lap cheong), thinly sliced diagonally
- 4 green onions (scallions), thinly sliced
- 1 red finger-length chili, deseeded and minced (optional)
- ¼ teaspoon salt
- ½ cup (40 g) diced bell pepper or asparagus or green peas or sliced cabbage
How to Make It
- Break up the rice grains with a fork, or with your hands, and set aside.
- Heat 1 teaspoon of oil in a wok. Pour in the beaten eggs and cook until set. Break the omelet into small pieces with a spatula, then remove from the wok and set aside.
- Heat the remaining oil over high heat in the wok and stir-fry the remaining ingredients, except for the rice and salt, for 2 minutes. Add the rice and salt and stir-fry for another 4 to 5 minutes, turning constantly to brown the rice. Add the fried egg and serve hot.