Special Love Fried Rice

After coming home from work yesterday, I straight head to supermarket to look for some ingredients for my fried rice. Tired but excited. Some people says cooking is fun and stress free. I agreed with it. I prepared the ingredients, washed, marinate and sliced. In order to prepare a plate of fragrance or known as "wok hei" in Cantonese, dry and tasty fried rice, we need to cook patiently with little of oil. Less is best.

How to get "wok hei"? First heat up the wok/pan without oil till smokes appear. Then add little oil and swirl the wok evenly before adding other ingredients. Chinese version of cooking with flames. The more smokey the more better the dishes. So let's see how to make this special fried rice. I named this Special Love Fried rice is because I cooked with love for someone who is special to me; care for me always.

Special Love Fried Rice
Serves: 2 persons

Ingredients:
2 eggs
1clove garlic; minced
1/2 onion, diced
1/2 cup frozen mixed veg (carrot, peas, and corn); blanched till cooked
2-3 cups overnight rice
1 chicken sausage (Ayamas brand); sliced into cubes
2-3 crab balls (thawed from freezer); sliced into cubes
5-6 prawns (cleaned and deveined prawns, pat dry)
sugar
salt and pepper
coriander and spring onions
sprinkle Maggi seasoning (don't put much); opt
2 chili padis (1 roughly chopped and removed the seed, the other is sliced);
sliced cucumber and tomato

Methods:

1. Rub the deveined prawns with salt, wash and pat dry with kitchen. Marinate them with 1tsp sugar and pepper. The prawns will be crunchy and taste sweet. Roughly chopped or remained as whole.
2. Heat the wok/pan without oil till smokes appear. Add 1/2 tsp oil and swirl the wok to evenly distributed.
3. Add garlic and onion and stir-fry till onion caramelized and soften. Then add sausage and crab balls. Mixed evenly till sausage slightly burnt and fragrance. Removed and set aside.
   
4. Add 1/2 tsp oil if needed. Stir-fried marinated prawns. Once they've changed color to pink and curl. Remove. Do not cook too long to prevent mushy taste. Removed and set aside.
5. Beat the eggs and sprinkle with salt. Not too much salt. Add more oil if needed, pour the egg mixture and scrambled them till evenly cooked and fragrance.
6. Add the room temperature rice and mixed well with the scrambled eggs. Frequently stir-fried the rice till some are "jumping up" with low fire. This will take time around 15-20mins to stir but it's worth every effort. The rice will change color from white to light golden brown.
7. Add some salt and mixed again together with pepper, sprinkle of seasoning and roughly chopped chilies. Taste from time to time. Make sure not too salty.
8. Mixed together other cooked sausages, mixed veg, prawns and crab balls. 
   
9.  Add some chopped spring onions and coriander leaves. This will gives fresh taste when eating.
10. Prepare a plate of chopped large chili or chili padi with light soy sauce for dipping(opt) if the rice is flavourful.
11. Before serving sliced some cucumbers, tomatoes and extra coriander leaves as serving decorations. Serves while hot.

 Note:
Can include crackers or keropok, marinated chicken satay or deep-fry whole prawns to look classy, rich and restaurants feeling.