3 shitake mushrooms (soaked in water to
soften, cut into small pieces)
6 cloves garlic (crushed)
1.5 tsp sugar
1.5 tbsp light soy sauce
1 tbsp fish oil
3 tbsp cooking oil
Method:
Heat up oil in pan. Fry the garlic until
fragrant. Add the carrot and mushrooms and continue frying. When done,
put in the rice and stir fry. Season with sugar, soy sauce and fish
sauces and continue to stir fry. Dish out onto a plate and sprinkle
with the cashew nuts. Serve.