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225 g
3
tablespoons
2
1
2
2
1 teaspoon
175 g
115 g
2
tablespoons
1
tablespoon
2 |
long grain
white rice, rinsed
vegetable
oil
eggs,
beaten
onion,
chopped
fresh red
chilies, cored, seeded and chopped
cloves
garlic, crushed
shrimp
paste
boneless,
skinless chicken breast, cut into thin strips
raw, large
prawns, peeled and deveined
dark soy
sauce
light
brown sugar
spring
onions, including some green, sliced diagonally |
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Method :
Bring rice to the boil in 500 ml
water. Stir, cover pan and simmer over low
heat for 12 minutes until rice is tender and water is absorbed. Without lifting lid, remove pan
from heat and leave for 15 minutes. Uncover and stir. Spread on an oiled tray and leave
for 30-60 minutes. Heat 1 tablespoon oil in a wok. Add eggs to make an
omelets. When cool, roll up and slice. Mix onion, chilies, garlic and
shrimp paste to a paste in a blender. Heat remaining oil in wok over
medium high heat. Add paste and cook for 30 seconds. Increase heat to high. Add chicken and stir fry for 2-3
minutes until opaque. Add prawns and stir fry for 1-11/2
minutes until just pink.
Transfer chicken and prawns to
absorbent kitchen paper. Lower heat to medium; add rice and
stir for 1-2 minutes. Cover and cook for 3 minutes,
stirring twice. Add soy sauce, sugar and spring
onions. Stir fry for 1 minute. Return chicken and prawns to wok. Add egg strips and cook over high
heat for 2-3 minutes.
Serves 4.
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