Lap cheong (chinese sausage) fried rice

Ingredients

• 4 cups overnight rice
• 1 1/2 Tbsp soya sauce
• 1/2 tsp salt
• 1 tsp sesame oil
• 1 tsp white pepper powder
• 3 pieces of lap cheong, sliced thinly
• 10 medium size prawns
• 1 cup frozen peas
• 8 shitake mushroom, diced into cubes
• 4 Tbsp cooking oil
• 1 medium onion
• 3 eggs, lightly beaten
• Chinese cilantro for garnish

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Preparation

• Heat up a wok with 2 Tbsp oil. Add the egg all at once and swirl it around. Leave to set around the edges and then break it up into pieces. Cook until lightly brown and set aside.
• Add the remaining 2 Tbsp of oil to the wok. Add the lap cheong and fry on medium fire until fragrant and some oil comes out from the sausages. Then add in the diced onion and fry about 2 minutes.
• Add the prawns, peas and mushroom and fry until about 80% cooked. Then add in all the rice. Add in the seasoning and fry the rice for another 2 minutes. Finally add in the cooked egg and fry for another minute.
• Taste and add more seasoning if required. Serve the fried rice warm with some chopped chinese coriander and fried shallots.