4 cups overnight rice
1 tablespoon fish sauce
1/2 tablespoon soy sauce
1/8 tablespoon salt
1/4 tablespoon sweet soy sauce (ABC Kecap Manis)
3 dashes white pepper powder
1 Chinese lap cheong/sausage (thinly slice)
2 tablespoons cooking oil
2 cloves garlic (finely chopped)
2 eggs (light beaten)
150 g diced bacon
3 sprig of spring onions, cut thinly
2 Tsp chilli paste with soya bean oil (med hot)
Heat up a wok with two tablespoons of oil saute the garlic until aromatic. Add in Chinese sausage, salt and bacon and stir fry until they are soft. Add in the overnight rice and stir well with the ingredients. Add in soy sauce, fish sauce, sweet soy sauce, white pepper powder and continue to fry the rice for a couple of minutes.
Make a “well” in the middle of the wok and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with rice. Leave it for 30 seconds and continue to stir-fry the fried rice so the eggs form small pieces and mix well with the fried rice. Add in the spring onions and chillie paste and do some quick stirs, dish out and serve the Chinese fried rice hot with yong tau foo.
See recipe for yong tau foo in Malaysian hakka yong tau foo under the category of Rice, mushroom, world, occasion.