1eabok choyor any crisp green leafy vegetable, roughly chopped
2clovesgarlicpeeled, minced
1eaegg
2tspsoy sauce
2tspoyster sauce
Pinchsugaroptional
1tbsppeanut oil
5eachiliesThai, optional
2tspfish saucemore or less to taste
½ealime
Instructions
On medium high heat up your wok or frying pan and add peanut oil.
Once oil is hot, add the garlic and stir fry continuously for about 15 seconds or until it is fragrant.
Add prawns and fry for about 30 seconds or until just starting to turn pink.
Add in a little less than ½ of your rice first. This is going to soak up all those delicious prawn juices and oils and keep your rice dry. Stir fry for about 10 more seconds.
Push all your rice to one side of the pan, and crack the egg into the empty side and swirl around to mix. Let it cook for a few seconds, and then start to mix it up with the rice and prawns.
Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, chillies (if using) and chopped leafy greens. Mix gently.
Add soy sauce, oyster sauce, fish sauce & sugar (if using).Continue stir frying your rice, making sure all the sauce get mixed in.
Add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the leafy vegetables wilt and are still crisp.
Toss in the shallots and stir it a few more seconds.