Wednesday, August 8, 2012


2 eggs + pinch of salt & pepper
(Scramble the eggs until cooked,
dish out & set aside)

2 cups cooked rice (left overnight)
1 tbsp chopped garlic
1 tbsp chopped onion
1 tbsp chilly paste
50 gm shelled prawns
50 gm chicken meat diced
30 gm  frozen mixed vegetables
100 gm pineapple diced
3 bird’s eye chilies chopped
Oil for cooking


1-2 tbsp fish sauce
1 tbsp light sauce
1 tsp sugar
1/2 tsp pepper


Heat up oil in a wok, add garlic, onion
fry until light brown add chilly paste &
saute until fragrant.

Add chicken, prawns, mixed vegetables
fry for another few minutes, mix the rice,
toss briskly to combine over fairly high heat.

Add seasoning & put in pineapple, birds eye
chilies & stir-fry briskly until rice is heated
through, return the scrambled eggs to the
wok & toss well to combine.

Dish out rice & serve hot

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