How to make it

1. Make the topping: Add chicken stock and canned corn to a pot. Season with salt and white pepper. Once boiling, slowly add in the eggs so it forms long strands. Thicken it with the cornstarch slurry. Cook for 1 minute or until it boils. Set aside until ready to use. 
   
   
   

2. Make the rice: Add SESAME OIL to a pan then add in the onions and garlic. Sauté for 2 minutes. Add in carrots, PREMIUM SOY SAUCE and OYSTER SAUCE and sauté for another minute. 

    

3. Next, add in the shrimp. Sauté for 1 minute. Finally, add in the rice and sauté everything until the color is even. Season with salt and pepper then add the green peas. Cook for 1 minute. Turn off the heat then add the SESAME OIL. Remove from heat and let it cool down completely.

    

    

4. Assemble the chao fan: Place the rice in a foil pan, making sure there is head space to pour the topping on top. Pour about half inch thick of the topping on the rice. Then bake it at 180°C for 8 minutes.