Thai Fried Rice

Hahaha! Fried Rice again but as I said before, you can make many varieties depending on mood and creativities. This time I will introduce a variety that require a little bit more preparation compared to my earlier two fried rice recipes. However, it is worth the effort.... my whole house is fragrant with Thai aroma tonight - something you cannot feel from the picture above....

INGREDIENTS (Serve 4-6 persons):
4-6 bowl cooked Rice + 1 tbsp Salt + MSG (optional)
1 scoop Cooking Oil
1 palm size Salted Fish Flesh - sliced into small pieces
1 handful dried Shrimps - chopped
½ Big Onions*
8 cloves Garlic*
1 slice Ginger
1 Lemongrass*
4 Cardamon*
4 Clover* (* blended)
100-200g Chicken flesh - sliced into small pieces
2 tbs Oyster sauce
1 tbsp Sweet Soya sauce
1 tbsp Chilli Sauce
1 tbsp Nampla (fish sauce)
2 Maggee Mini Ikan Bilis cubes (4 g each)
1 stalk Mustard leaves or any other green leaves e.g. Kangkung, Kailan
10 big Bird-eye Chilli - chopped
3 Kafir Lime leaves - sliced very finely
2 Kasturi Lime
Chinese Celery & Spring Onion

METHOD
1. Heat cooking oil. Fry salted fish until golden and lift into a plate.
Fry dried shrimp and lift out.

2. Fry blended ingredients until fragrant & dry.
Add in while stirring, chicken, all type of sauce and Ikan Bilis cubes and vegetable.
Add in rice and stir until well blended and rice are heated up.
Add in the rest of oher ingredients and dish up.

3. Served with fish/prawn crackers, chicken nugget, etc of your choice.