Ingredients

2 cups left over rice (even better if refrigerated)

2 Eggs 

1 large spring onions

1/4 onion

1/4 carrots

1/4 cup green peas 

Seasoning:

A pinch of grounded black pepper

1/4 tsp chicken powder 

1 tsp soy sauce 

1 tsp oyster sauce

2-3 tbsp shallot oil or olive oil

Recipe for shallot aroma oil: 

Garnish (optional):

Black & white toasted sesame seeds 

Green onions

Directions

• Add oil into a heated pan. Sauté diced onion and spring onion until fragrant. Add spam, then carrots and green peas and continue to saute until the spam is brown around the edges. Transfer to a plate and set aside. 

• Separate egg whites from its yolk then use a fork to break up the yolk. Roughly break apart the left over cold rice from fridge. Add egg yolks, either shallot oil or olive oil, and then chicken powder.  Mix to combine and coat the rice grains evenly. 

• In a cleaned heated pan, add oil then spread the egg rice evenly. Wait for about 2 minutes, then flip and stir to fry evenly. Add the rest of the prepared ingredients back in and season with soy sauce and oyster sauce. Adding the soy sauce along the side of the pan before mixing in with the rice will make the flavor more fragrant. Adjust the seasoning according to your taste. It’s ready once everything is evenly mixed. Garnish with green onions and toasted sesame seed.