I am using this manual food processor to chop my garlic, red onion, and bird-eye chili to get a coarse chopping. I like mine with texture, it helps to enhance the eating and taste experience. But if you choose to make a fine chopping. Next diced tomatoes. Put aside.
After you wash and dry the anchovies, deep fry them on medium heat for about 3 minutes until turn golden brown. Put aside.
After you have cleaned and peeled the prawns and cut the squid’s bodies into rounds, pour in hot boiled water for 5 minutes and then discard all the water. This will help to remove the fishy smell. Pat dried and put aside.
Crack rice directly into the rice and mix well to coat all the rice evenly and give a nice sunny yellow color when fried. Or you can later crack the egg while frying it.
Prepare wok, turn on medium heat, and pour in olive oil. Once the oil is heated, put all minced onion, garlic, and bird-eye chili and stir them for a few seconds. Be careful not to burn the onions and the garlic because they will taste bitter.
Immediately put in squids, and prawns. Stir them for a while. Then put in the rice.
Stir-fried the rice. Add in salt, sugar, and pepper. Lastly, put in tomatoes and anchovies. Garnish with lime, cucumber, or salad on the side. Ready to be served.
