Fried rice has been my go-to fast food at home since my childhood. My mum makes fried rice when she has limited time and she makes this recipe a lot. It is quick, nutritious and utterly satisfying. You can eat it hot off the wok, but I think it tastes better at room temperature; making it a perfect dish to cook in advance. Once you have mastered the art of frying rice, you can put pretty much any ingredients in it. This recipe uses prawns and add the dried shrimps, if you can find them, for extra umami. Serves: 2 Prep time: 10 minutes Cooking time: 15 minutes 200g Jasmine rice, cooked 1 tbsp dried shrimps (optional) 2 tsp oil 1 egg, lightly beaten ½ onion, sliced 2 garlic cloves, chopped 100g raw prawns, shelled 6 chestnut mushrooms, diced ½ tbsp oyster sauce 1 tsp fish sauce ½ tsp dark soy sauce Pinch of white pepper Crispy shallots, to serve 1 spring onion, sliced 1 red chilli, sliced Chilli oil (optional) Rehydrate the dried shrimps in boiling water for 5