2 cups cooked rice
3 stalk choy sum
1 cup shredded cabbage
3 TB sweet soy sauce
3 shallots, sliced thinly
1 garlic, bruised and chopped
2 eggs, beaten with
pinch of salt
3 bird's eye chilies
1/4 tsp terasi
1/4 tsp salt
make it into a smooth paste
Heat 3 Tb oil in wok over medium heat. Pour in beaten eggs, cook thoroughly and set aside. Using the same wok, add the 3 TB oil and fry the shallots until transparent, follow by the garlic. Fry until fragrant. Add the rice in and stir to get rid of the clump. Add the soy sauce and continuously stir about 1 minute. Add the vegetable and increase to high heat. Fry for another 3 minute or until the veggies are a bit tender (Add the shrimp here if using, cook the shrimp until pink, do not overcook) Lower the heat to medium again then add the terasi paste, adjust the taste then add the scrambled eggs, mix well and serve immediately, garnish with the cucumber slices or the big shrimp if using any.
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