2 cups cooked rice
3 TB oil
1 cup shrimps,peeled and deveined
1 garlic, bruised and chopped
pinch white pepper
3 TB sweet soy sauce
3 bird's eye chili, cut up into bite size
salt to taste
Heat 3 TB oil in the wok over medium heat. When the oil is hot add the garlic and until fragrant but not burned. Quickly add the shrimp and sprinkle with salt and pepper, stir fry about 1 minute. Add the rice followed by the rest of the ingredients. Turn the heat higher, continuously stir for 3 minutes. Lower the heat, adjust the taste, stir well and serve immediately, garnish with sliced cucumber and sprinkle with green onions.
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