4 bowls cooked rice, cooled
200g tiger prawns, shelled, deveined and diced
1 1/2 tbsp canola oil
2 shallots, chopped
2 garlic cloves, chopped
3 celery sticks, diced
1 tsp dark soya sauce
3 tbsp XO sauce
1 tsp fish sauce
1 red chilli, sliced thinly
In a wok, add 1/3 of the oil and fry the egg. Brown it on both sides. Side aside and sliced it thinly.
Heat another 1/3 of the oil in a wok. Sautee the shallots and garlic for 1 min over medium heat.
Add in XO sauce and fry till fragrant.
Stir in the prawns and 2 mins later, add in the celery.
Add rice, dark soya sauce and fish sauce, add in the remaining oil to prevent the wok from drying oil. Fry for 5 mins until evenly mixed.
Garnish with sliced red chilli and egg omelette and serve immediately.