Let’s fry rice again and feel free to improvise.
The on a hot work, I use corn oil generously, and saute the onion and garlic, add in the lap cheong, then the prawns. Fry for about 3-4 minutes, crack in an egg, then the vegetables.
I have this tip that I always season the rice with the seasonings first. So few dashes of soy sauce, dark soy sauce, fish sauce, salt and pepper. Mix them well then pour into the wok. Stir here and there.