Chinese fried rice

Steamed rice or rice cooked with chicken stock (see recipe for steamed rice)
20 small prawns
2 medium sized squids
1 slab of fish cake or 10 fish balls
1 small carrot
2 eggs
1 small onion
3 garlic
1 tablespoon Oyster sauce
1 teaspoon light soya sauce
1 tablespoon cooking oil
1 Spring onionsSalt and pepper to taste

1. Cook the rice (see recipes for steamed rice or chicken rice)
2. Shell the prawns.
3. Clean the squids and cut into small pieces.
4. Cut the fish cake or fish balls.
5. Peel and slice the carrots.
6. Cut the spring onions.
7. Peel and slice the onions and garlic.
8. Heat the oil in a large pan or wok.
9. Fry the onions and garlic until fragrant
10. Add in the prawns, squids and carrots. Stir until cooked.
11. Add in the rice, chopped spring onion, fish cakes, oyster sauce, soya sauce and salt and pepper to taste. Stir until everything is well mixed.
12. Make a hole in the middle of the pan. Break the two eggs into the hole.
13. Cover with the rice for 1 minute; then stir vigorously.
14. Serve hot.

Personal Tips
My kids love the fried rice when the rice is cooked with the chicken stock.
You can substitute the seafood ingredients with anchovies and you may use peppers, baby corn or any other vegetable you prefer instead of carrots. You can also replace the seafood with other vegetables to have a pure vegetarian dish.