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| 100 Gramm | Small salted fish oil |
| 10 | Flakes; (20 g) garlic, |
| | Chopped fine |
| 4 | eggs beaten |
| 40 Gramm | Shelled green peas |
| 40 Gramm | Carrot; diced fine |
| 40 Gramm | Leek finely chopped |
| 1250 Gramm | Rice; boiled |
| 2 Teelöffel | Oyster sauce; (10 ml) |
| | A small piece nutmeg; crushed |
| 1 1/2 | Cm cinnamon |
| 1 | Onion; sliced and fried |
| | (50 g) |
| 1 | Potato; sliced and fried |
| | (60 g) |
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Soak the salted fish in water for about 30 minutes. Drain and deep fry in hot oil til crisp and done.
Keep aside.
Heat a little oil in a wok. Saut, the garlic lightly. Add the beaten eggs, green peas, carrot and leek. Saut, for three minutes.
Add the boiled rice, oyster sauce, soya sauce and salt and pepper. Stir well.
Add the salted fish. Toss for around two minutes. Serve hot.
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