| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 100 |
g |
Small salted fish oil |
| 10 |
|
Flakes; (20 g) garlic, |
|
|
; chopped fine |
| 4 |
|
Eggs; beaten |
| 40 |
g |
Shelled green peas |
| 40 |
g |
Carrot; diced fine |
| 40 |
g |
Leek; chopped fine |
| 1 1/4 |
kg |
Rice; boiled |
| 2 |
ts |
Oyster sauce; (10 ml) |
|
|
A small piece nutmeg; crushed |
| 1 1/2 |
|
Cm cinnamon |
| 1 |
|
Onion; sliced and fried |
|
|
; (50 g) |
| 1 |
|
Potato; sliced and fried |
|
|
; (60 g) |
INSTRUCTIONS
FOR THE GARNISHING
SOAK the salted fish in water for about 30 minutes. Drain and deep fry in
hot oil til crisp and done.
Keep aside.
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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