1 cup cooked rice
1/4 cup bite-sized pieces of biled bamboo shoot
2 white or tiger prawns
1 shiitake mushroom, soaked in water to soften
1 pring shallot, cut into lengths
1 tbsp. coriander leaves
1 tsp. thinly sliced red spur chilli
2 spring shallots
1/2 tsp. sugar
1/2 tbsp. light soy sauce
2 tsp. seasoning sauce
3 tbsp. cooking oil
lettuce for garnish
1. Wash and shell the prawns, remove the heads, leave the tail fins in place, and slice open along the back and remove the vein .
2. Heat the oil in a wok. When it is hot. put in the mushroom and bamboo shoot and stir-fry. Hext, add the prawns and continue stir-frying until they are done.
3. Put in the rice and continue stir-frying. Season with the sugar, soy sauce, and seasoning sauce. Mix, and when everything is ready, and the spring shallot, mix once again, and then remove from heat.
4. Transfer the fried rice to a bed of lettuce on a plate, garnish with coriander leaves, arranged finely sliced red spur chilli and spring shallots and serve.