It’s one of the ultimate comfort food classics, and Sunday is the perfect excuse to celebrate it.

For National Fried Rice Day, Malaysian chef Junda Khoo is sharing his take on the family favourite, packed with smoky lap cheong, smoked eel and fluffy egg.

And the best part? It’s quick, simple and perfect for using up leftover rice.

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Ingredients

300g cooked rice

2each egg

60g soaked and blended lap Cheong

60g smoke eel meat

35g pea

Green shallot for garnish

Salt 3/4 teaspoon

Msg 1 teaspoon

Sugar 1 teaspoon

White pepper a pinch

20ml Cooking oil

Method

1. Heat up oil in wok. Then add in lap Cheong and eel. Cooked until fragrant and oil been realised.

2. Add in 2 egg and scramble it.

3. Add in cook rice. Cooked until fragrant with no colour.

4. Add in season. Cook further until seasoning is dissolved.

5. Plate it and garnish with slice shallot