300g
200g
250g
2
3 cup
2 tablespoons
3
1 clove
2 tablespoons
2 tablespoons
1/2
teaspoon
1/4 teaspoon
2
2 teaspoons
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pork,
cut into strips
squid, cleaned and cut into pieces
prawns, shelled and de-veined
eggs, beaten
steamed
rice
sunflower oil
onions,
chopped
garlic, crushed
chili sauce
tomato sauce
chicken
stock
pepper
spring onion, chopped
fish sauce
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- Cook rice and spread it out to
cool or leave it for overnight. In a bowl, season beaten eggs
with chicken stock and pepper.
- In a wok, heat oil and stir-fry
onions stirring constantly. Add pork and fry for 2 minutes and
add prawns, squid and stir fry for a further 1 minute. Pour the egg
into the wok, stir and add rice and stir well. Continue toasting
and stirring until rice is heated evenly.
- Add in fish sauce, chili and
tomato sauce and toss thoroughly so the rice has a reddish
color. Add in spring onions and transfer to plate.
- Sprinkle some pepper and serve.
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