Fried rice at its best is one of the most delicious one plate meals. Fried rice at its worst (read: soggy and mushy) is usually made with freshly cooked hot/warm rice. Therefore, always use cold cooked rice (pref made the day before) fresh out of the fridge. If you freeze rice in portions, just defrost it the day before in the fridge section.

I love cooking variations of fried rice depending on what’s in season and available. For this recipe, substitute with what’s in your kitchen and remember to dice the veg to ensure everything cooks evenly.

Dried shrimp is a great pantry staple, delicious in fried rice/noodles, a stir fry, soup stock, sambal and XO sauce. Anchovies are a good substitute.

As for lup cheong, while the flavour is pretty unique - I use pancetta or dry aged chorizo as a substitute.

Fermented Chilli Sauce recipe here. Chilli oil, minced fresh chilli or any savoury chilli sauce (Calabrian Chilli) is fine for a substitute. Not chilli jam or sweet chilli sauce.

**Gluten free option - soy is often used to cure lup cheong, sub it with pancetta.