| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Seafood |
Asian |
Jude1 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Light oil |
| 2 |
md |
Onions; finely chopped |
| 2 |
|
Fresh chilli; 1 red and 1 green, |
|
|
; finely chopped |
| 2 |
|
Cloves garlic; chopped finely |
| 250 |
g |
Pork or chicken; finely diced |
| 250 |
g |
Prawns; (fresh or cooked) |
| 4 |
c |
Cold; cooked rice |
| 2 |
|
Eggs; lightly beaten |
| 1 |
tb |
Light soy sauce |
| 2 |
tb |
Asian fish sauce |
| 1 |
tb |
Chilli sauce |
| 1 |
tb |
Lime juice |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Sugar onion; finely sliced |
| 1/2 |
c |
Fresh coriander; chopped |
INSTRUCTIONS
Steps:
Gently fry onion, chillies and garlic until soft but not brown.
Add chicken or pork and turn up the heat, toss until cooked.
Add the chopped prawns, toss to cook and then add rice. Cook until
heated through.
Beat the eggs together with the soy sauce and a grind or two of fresh
pepper.
Push the rice to the side of the wok and pour the egg into the base
of the wok, stir until set.
With your spatula, cut the egg into strips.
Mix together the fish sauce, sugar, chilli sauce and lime juice and
pour over the rice.
Toss all together for about one minute.
Add the chopped coriander and spring onion and toss through.
Serve garnished with sliced chilli.
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