DURIAN SEA FOOD FRIED RICE

DURIAN FRIED RICE WITH PRAWN 

WHAT IS DURIAN ???

 durians is typically from June to August, flavour and odour of the fruit have prompted many people to express diverse and passionate views ranging from deep appreciation to intense disgust.  This pulp is the edible part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. EVEN THOUGH SOME PARTS OF THE COUNTRY FIND IT FLAVOUR UNBEARABLE WE MALAYSIAN FOUND IT'S FLAVOUR IS A GIFT FROM GOD  XD WE LOVE IT !!!!!!!!!!!!!!!!!

how to make a savoury dish out of it ?????

THIS IS MY DISH XD

"IT IS A FRIED RICE WITH DURIAN IN IT "

HEY ALL FOOD LOVERS ~ THIS IS HOW TO START FIRST YOU WILL NEED DURIAN PUMP , PRAWN , ONION , GARLIC , SALT , PEPPER , LONG BEAN , OVER NIGHT RICE , OIL,EGGS, AND HAM ( OPTIONAL ) .

START BY MARINATING THE PRAWN MEAT , WITH SALT , PEPPER , AND OIL FOR A BOUT 30 MINUTES AND MAKE SURE YOU USE OVER NIGHT RICE , SO YOU HAVE TO COOK THE RICE YESTERDAY IF YOU ARE DOING THIS DISH TODAY :) , NOW TO START THE COOKING , START BY ADDING IN THE EGGS COOK THE EGGS TILL SCRAMBLED EGGS AND TAKE IT OUT FORM THE PAN ADD IN THE PRAWN AND COOK TILL THE PRAWN JUST TURN PINK , DON'T OVER COOKING IT , TAKE IT OUT PUT IT TOGETHER WITH THE EGGS AND ADD THE HAM IN TO THE PAN COOK , TAKE IT OUT AND NOW ADD IN ONION , GARLIC AND THE LONG BEAN AND COOK IT ADD A BIT OF VINEGAR AFTER THAT ADD IN THE RICE ADD DON'T FOR GET YOUR SEASONING , AFTER THAT ADD IN THE EGG , PRAWN AND THE HAM KEEP ON COOKING ADD KEEP SEASONING , AND LAST BUT NOT LEAST ADD IN THE DURIAN AND COOK FOR A FEW MORE MINUTES '' THE DURIAN WILL STICK TO THE RICE THIS IS NORMAL TRY TO SEPARATE IT ALONG THE COOKING PROCESS , AND THERE YOU HAVE IT DURIAN FRIED RICE XD . HOPE YOU ENJOY IT CAUSE I REALLY DO :) IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU :)