INGREDIENTS:

Rice

• (makes 3 cups or 513g of cooked rice)
• 250 g jasmine rice
• 520 g water (for cooking)

Other Ingredients

• 4 Tbsp (32g) canola oil
• 2 cloves (8g) garlic, minced

• ¼ cup (40g) sweet ham, small squares
• 10 pcs (61g) small shrimp, shelled, deveined
• ½ cup (75g) mixed vegetables (carrots, peas, and corns)

• 3 pcs large eggs, beaten
• 2 Tbsp water

• ½ Tbsp Lauriat Light Chinese Soy Sauce
• 2 tsp Silver Swan Wow Sarap seasoning
• ½ tsp white sugar
• ½ tsp iodized salt
• ½ tsp ground white pepper
• 2 Tbsp (16g) sesame oil
• 2 pcs (12g) spring onion, minced

PROCEDURE:

Rice

1. Wash rice twice. Soak rice in water for 30 minutes.

Note: For fluffy rice, drain rice in a strainer for another 30 minutes after soaking.

2. Cook rice with water for cooking on high heat. Let it boil for a minute, then lower down the heat to the lowest setting. Check doneness after 6 minutes or until minimal steam is coming out from the pot.

Note: Rice cooker can also be used for cooking.

3. Transfer cooked rice on a tray to cool down before using it. Best to cook the rice a day before you use it.

Fried Rice

1. Sauté minced garlic with half of the oil on a pan over medium heat until aromatic.
2. Add ham, shrimp, and mixed vegetables. Sauté and mix well until the shrimps are cooked. Set aside.
3. In the same pan, add the remaining oil. Sauté the rice. Mix well until the rice is separated.
4. Add eggs and water to the rice and continue stirring until egg mixture is evenly distributed and cooked. Add back the ham, shrimp, and vegetable mixture. Mix thoroughly.
5. Season rice with Chinese soy sauce, salt, sugar, pepper, and sesame oil. Mix well.
6. Serve and garnish with spring onions.