4 cups leftover Harvester’s Thai Jasmine Rice or Harvester’s Long Grain Rice
75g shrimp, shelled, deveined, chopped
50g salted fish, soaked and chopped
2 tbsp frozen peas, thawed
3 tbsp cooking oil
1 tsp sesame oil
1/2 tsp salt
1/2 tsp chicken powder
1/4 tsp sugar
1 tsp light soy sauce
1 tbsp chopped spring onions
1 tbsp chopped coriander leaves
Heat oil in a wok until hot. Fry salted fish until golden and crispy. Set aside.
In the wok with the oil, add sesame oil.
Add shrimp and fry until heated through. Put in cooked Harvester’s rice and toss.
Add seasonings. Stir-fry to combine.
Make a hole in the centre of the rice and beat in the eggs. Add pepper to taste and cover the eggs with the rice for 1-2 minutes.
Toss and fry rice. Add a little oil if it is too dry. Add peas and stir to combine.
Put back the fried salted fish to mix.
Top with spring onions and coriander leaves.