Curry-Fried Rice With Seafood

300 g Cooked rice 25 g Chopped onion 1 Egg, lightly beaten 50 g Shelled shrimps 50 g Conpoy (dried scallops)

15 g Peas 15 g Carrot dices 30 g Bell pepper dices 10 g Spring onion 1 tsp Curry powder 1/4 tsp Sugar Salt to taste

1. Bring a pot of water to a boil, poach shrimps, conpoy, peas, carrots and bell pepper. Set aside.


2. Heat up a skillet with some oil, add in onion and stir until fragrant. Stir in egg mixture until cooked.
   
   
3. Heat the skillet with some oil and, when it is very hot, add the cold cooked rice. Stir-fry until it is thoroughly heated through. Add in other ingredients and seasoning, stir-fry then toss in the spring onions. Stir and dish up.