300 g Rice
40 g Carrot, diced
200 g Shrimps, deveined
2 tablespoons Cooking oil
2 Eggs, lightly beaten
2 cloves Garlic, peeled and finely chopped
2 Shallots, peeled and finely chopped
100 g Chinese sausages, diced
12 g Green peas
1/4 teaspoon Salt
1/2 teaspoon Sugar
1 teaspoon Chicken seasoning powder
1/3 teaspoon Ground white pepper
1 Spring onion, thinly sliced

Garnishing
1 sprig Coriander (cilantro) leaves
1 tablespoon Fish sauce
1 Red chili

Wash and cook rice. Set cooked rice aside for it to cool completely. Blanch diced carrot in boiling water for 2 minutes. Drain well. Blanch shrimps in boiling water. Drain well, peel and dice. Heat 1/2 tablespoon oil in a wok over medium heat. Add eggs, stirring quickly until cooked, then set aside. Reheat wok and add remaining oil. Sauté garlic and shallots until fragrant. Add shrimps, Chinese sausages and carrot. Stir fry for 5 minutes then add rice and green peas. Mix well. Season with salt, sugar, chicken seasoning powder and pepper. Mix in eggs and continue to fry for another 5 minutes or until rice is dry. Mix well for another few minutes until ingredients are well combined. Sprinkle in spring onion. Garnish with coriander and serve with fish sauce and sliced chili.

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