Malaysian fried rice

Ingredients

1 egg

2 tbsp peanut oil

10 g anchovies

1 medium onion, finely chopped

1 tsp garlic paste

1 tsp ginger paste

a dash of ground black pepper

1 fresh chilli, sliced

1 tsp dried shrimps, finely blended

1 small carrot, julienned

1 tbsp frozen peas or 2–3 snow peas, sliced in two

1 tbsp soya sauce

1 tbsp fish sauce

1½ cups cooked rice (preferably cooked the day before and refrigerated)

1–2 lettuce leaves, thinly sliced (for garnish)

Instructions

In a wok, fry the egg to make an omelette. Remove from the pan, thinly slice and set aside.

Heat half the oil in the same wok over medium heat. Fry the anchovies until crisp and set aside.

In the same wok, add the remaining oil. When hot, add the onion, garlic, ginger, ground black pepper and chilli. Fry until the onion is brown.

Add the dried shrimps to the onion mixture and stir until combined. Add the carrot and peas, and stir for 1 minute. Add the soya sauce and fish sauce, and mix.

Using a fork, fluff the rice to separate the grains. Add to the ingredients in the wok. Stir well.

Add the anchovies and egg. Mix thoroughly.

Season to taste with salt. Garnish with the lettuce.