Junda Khoo’s restaurant-style smoked eel fried rice at home

It’s one of the ultimate comfort food classics, and Sunday is the perfect excuse to celebrate it.

For National Fried Rice Day, Malaysian chef Junda Khoo is sharing his take on the family favourite, packed with smoky lap cheong, smoked eel and fluffy egg.

And the best part? It’s quick, simple and perfect for using up leftover rice.

1. Heat up oil in wok. Then add in lap Cheong and eel. Cooked until fragrant and oil been realised.