AT A GLANCE
When you're cooking rice, It's always handy to make extra to use for fried rice the following day. It's one of the quickest and easiest of meals. Cooked rice will keep in the fridge for two days.
|01||Heat a wok over high heat until very hot, add 1 tbsp oil and eggs, and stir until eggs are scrambled and dry (1-2 minutes). Remove from pan and set aside.|
|02||Add remaining oil and garlic to pan and stir-fry until just golden (20 seconds; be careful not to let garlic burn or it will turn bitter), then add rice and egg and stir-fry to combine and warm through (1-2 minutes). Add sauces, sugar and a large pinch of ground white pepper, stir-fry to combine, then check and adjust seasoning. Add shrimp and crab meat, stir-fry to combine, then stir in spring onion. Scatter fried rice with chilli flakes, and serve with cucumber slices and lime wedges.|
Note Healthy Boy soy sauce and dried shrimp are available from Asian grocers.