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This is another one of those recipes that is perfect for when you want something fresh and tasty, but are short on time. We often make this in the evening after work when we don’t have much time to make anything too elaborate.
The taste is mild but not bland, and the key ingredient is the shrimp paste with soya bean oil, which I have linked to below in case you don’t know what it looks like. As with all fried rice recipes, this is a great, tasty way to use up leftover steamed rice.
Ingredients
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- 2 tbsp shrimp paste with soya bean oil
- 1 cup leftover steamed jasmine rice
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
Special Cooking Equipment Used
Cooking instructions
Step 1: Start by heating 2 tbsp of cooking oil in a wok on a high heat. Once the wok is hot, add in 1 cup of peeled shrimp, and stir fry for about 30 seconds.
Step 2: Next add 2 sliced shallots, and stir fry for a further minute or so.
Step 3: Now add in 1 cup of leftover steamed rice thats about 24 hours old, and mix it in with the shrimp and shallots.
Step 4: Then add 1 tbsp of fish sauce, 1 tbsp of oyster sauce, 2 tbsp of shrimp paste with soya bean oil, and 1 teaspoon of sugar. Stir fry everything together for a final 3 to 4 minutes, then garnish with some chopped spring onion, boiled egg, and serve and enjoy!
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