Mum's Malaysian Fried Rice

In a large wok over medium high heat, add the peanut oil and allow to heat up.

Add the curry leaves and fry until they stop crackling. Remove the leaves from the oil and place on paper towel.

Using the same oil, fry the dried shrimp and whole dried chillies. Fry until the prawns are golden and crispy. Remove from the oil and allow to drain on a paper towel.

Using the same wok, add the eggs and scramble. Once cooked, add the rice and begin to break the rice up.

Once broken up, add the curry leaves, chilli and shrimp. Mix in the soy sauce, kecap manis, shallots and garlic.

Serve immediately.