OKAY. This is dish is NOT originally #veganfriendly 🖐 I was just lucky enough to remember this somewhat secret menu item. It normally has egg and a generous side of prawns so I requested they omit those. I was wistfully glancing around my old regulars when I remembered this 🙌 and how simple it would be to #veganise
Without the egg… It’s honestly just missing some moisture but with the rice being so perfectly cooked, I’m still very pleased with the outcome 🤤 I’m probably biased but it’s just these truly sensational #locallysourced olives, unique to our region. I actually have a bit of an aversion to the regular ones. However, this Dabai Fried Rice is the only thing I consume that includes some species of olive as a key ingredient. They’re a very salty variant that tastes so naturally harmonious with the rice grain’s sweetness 😋 Plus, I personally enjoy the choice to go with corn, carrots and chai sim, for the mixture (Sorry, I don’t know if there’s an English name)
Side note: I highly recommend everyone to try Sarawak’s local produce of Dabai.
It’s RM 9 but that’s mostly because it often comes with about 5 pieces of quality prawns. On top of that, Dabai can be a notoriously pricey ingredient varied between the seasons.
If you like your fried rice not too greasy or wet, I’d definitely recommend this 👍 BUT I feel obligated to remind you to always emphasise the no egg request.
