Spicy Seafood Fried Rice

By now you would have got used to my standard opening when its comes to fried rice. Those common words that I normally tend to go for when posting  fried rice recipes are like "Leftover Cooked Rice", "Time Factor", "Easy Preasy", "Nothing Very Complicated". Well, besides these standard words I use, for those of you who have been following my recipes especially the fried rice recipes, a little change was done for this version, that is frying the blended/grounded dried red chillies together with the rest of the ingredients. Therefore, I gave way to serving sliced chillies as a dipping sauce to be paired with the fried rice which I used to do for some of the fried rice recipes. We have over the top liking for spicy food and thus the amount of chillies as stated may get to you, so do adjust as per your own preference and taste.  Seafood here is referred to prawns and squids but you can combine in some sliced fish cakes and fish balls as well.

Ingredients
4 cups cooked white rice
10 prawns - remove shells, de-vein and chopped into 4 to 5 pieces
1 medium size squired - cleaned and sliced thinly
1 1/2 tbsp blended/grounded dried red chillies (or as needed)
5 shallots - sliced thinly
5 garlic - chopped
1 1/2 cup lettuce leaves - shredded (any type of lettuce leaves will do)
1 tsp roasted belacan/shrimp powder (optional)
2 stalks of spring onions -sliced thinly
4 tbsp oil
salt to taste

Method:
When oil is heated, saute the shallots and garlic for about 1-2 mins.
Add chillies and belacan powder.
Continue frying and stirring until the aroma arises and at the same time, the oil starts to float.
Add in the prawns and squid and keep frying till both are cooked.
Put in the rice and salt to taste.
Keep frying for another 3-4 mins to combine all the ingredients together.
Lastly add lettuce leaves and spring onions.
Give a good stir before removing from heat.

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