Ingredients
1.2 cups of cooked rice (For
best results, the rice can
be cooked a few hours
earlier and then cooled down
sufficiently to avoid being
soggy when fried.)
2.1 large Spanish or Bombay
onion
3.3 pips garlic
4.3 or 4 fresh small bird
chillies or 1 large red
chilli (the former is the
hotter variety but has a
better flavour)
5.1 to 2 tbs. anchovies or
dried shrimps
6.1 egg
7.2 tbs. cooking oil
8.2 or 3 pinches of salt
9.cucumber and tomato for
garnishing
Preparation
1.Peel the onions and garlic, to be diced and then pounded or grinded (the traditional Malaysian would prefer pounding as it gives a better taste) 2.Wash and pound/grind the chillies 3.Wash and pound/grind the anchovies or dried shrimps 4.Heat oil in a wok 5.Saute’ the onions and garlic till fragrant then add the chillies. Stir continuosly for a minute in moderate heat. 6.Throw in the anchovies-keep stirring till they are just cooked. Put in the salt 7.Make a whole in the centre and put in the egg. Stir the egg while it’s cooking in the centre of the wok. 8.When the egg is half-cooked, gradually mix up all the ingredients, stirring well and making sure that no part of the cooking is burnt 9.Dish out onto a serving plate. Garnish with sliced cucumber and wedged tomato.
