Dried Shrimp & Olive Fried Rice

Want to be a little creative but do not want to spend too much time doing up a plate of yummy fried rice? Well, give this one a try. It's very simple!

Ingredients:

1. two eggs (beaten, add a tablespoon of water, a dash of white ground pepper & sprinkle of table salt )
   
2. three tablespoons of dried shrimps (waste & grind)
   
3. three tablespoons of preserved olive with oil
   
4. two gloves of garlic (chopped)
   
5. light soya sauce (one tablespoon or according to taste)
   
6. two tablespoon of cooking oil
   
7. four rice bowls of boiled white rice (preferably cooked & cooled a few hours before use)

Method:

1. Heat up frying pan before putting in cooking oil
2. When oil is heated, add chopped garlic for light browning
   
3. Lower heat, add in grinded dried shrimps & continue to stir fry till fragrant
   
4. Push ingredients to a side of the frying pan leaving just the oil in the centre
5. Increase heat & pour the beaten eggs into the oil & stir fry
6. Push back the ingredients from the side of the pan to mix with the eggs when cooked
7. Add boiled rice together with ingredients, increase heat & continue to stir fry for five minutes
8. Add light soya sauce while stir frying
   
9. Add preserved olive & oil and continue to stir fry for another five minutes
10. Scoop the fried rice into a plate & serve it hot

Highlights:

• Do not soak the dried shrimps because it will remove the sweetness of the shrimps.
• Adding a tablespoon of water to the beaten eggs will smoothen the texture of the eggs when cooked.
  
• If you like the grain of your fried rice to look shining & not broken looking, it is advisable to use OLD CROP grain instead of NEW CROP grain. The texture of the rice is harder when cooked if you choose to use old crop grain.
  
• Leaving the boiled rice to cool for a few hours before using it to fry will not give your fried rice the sticky or pasty look.
• For garnishing ideas, you can top it with some fresh chinese parsley & red stripes chilli, or with some stripe cucumber (without the seeds), I'll leave it to your preference.