I’m a big fan of fried rice. If I could only eat one dish for the rest of my life, it would be fried rice.

This recipe satisfies my fried rice cravings and is really easy to make. Feel free to substitute the luncheon meat with shrimps or chicken for a healthier version.

Ingredients:

2 cups of rice, cooked and cooled
1 cup cabbage, julienned
1/2 cup luncheon meat, cubed into 1/4-inch pieces
2 tablespoons of vegetable oil
1 green onion

2-3 eggs, fried

5 cloves of garlic
3 shallots
1 thumb-sized piece of ginger
5 small red chilli
1 chicken stock cube
1/2 teaspoon of salt
2 tablespoons of sesame oil

1. Place garlic, shallots, ginger, chilli, chicken stock cube and salt in a mortar and pestle. Pound and grind till you get a paste. Add sesame oil and mix thoroughly. Alternatively, you use a food processor.
2. In a wok or non-stick pan, heat up the vegetable oil. Add the paste from Step 1 and stir-fry for 2 minutes.
3. Add luncheon meat and stir-fry for 3 minutes or so, till meat is done. Then add the cabbage and continue to cook, till cabbage has withered.
4. Turn off the fire. Add the cold rice in a mix thoroughly, then turn the heat back on. Stir-fry for a few more minutes, till rice is heated through. Stir in the green onions.
5. Serve the rice hot, topped with one fried egg each.

Serves 2-3.