SHE HAS CRAVINGS

BUTTER FRIED RICE

I love a good fried rice and this one is easy, delicious and oh so buttery with a good punch of Asian flavours added. My younger brothers would devour this growing up and I still enjoy making this for them today.

INGREDIENTS

  • 4 cups of cooked jasmine white rice
  • 125g of butter
  • 1 large brown onion (sliced)
  • 5-7 cloves of garlic (finely sliced)
  • 3-5 pcs birds eye chili (can tweak based on spice preference or omit for children)
  • 1 handful of curry leaves
  • 2-3 tbsp dried shrimps (pre-soaked in water for 15 mins and then drained)
  • 3 eggs
  • Salt and sugar to taste
  • Sliced spring onions/Leek for toppings (optional)

HOW TO MAKE IT

  1. In a wok/pan, melt your butter and then toss in your sliced onions. Sauté until onion has softened.
  2. Add garlic, birds eye chili, curry leaves and dried shrimps. Sauté for 5 mins or until fragrant.
  3. Season with salt (I’d recommend just half a tsp because the dried shrimps are already salty) and sugar to taste.
  4. Toss in your cooked rice in the wok and mix well for 5-7 mins.
  5. Push your fried rice to one side of the wok, and add 3 eggs on the emptied side. Scramble your eggs and wait for the eggs to slightly cook before mixing it together with your fried rice.
  6. Serve your butter fried rice topped with sliced spring onions/leek (optional)

Watch Video HERE.