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3-4 eggs, lightly beaten
salt, to taste
4 spring onions (scallions), sliced
1 tbsp chopped ginger
3 tbsp vegetable oil
125g cooked lamb, chicken, pork or ham,
cut into 1/2 cm cubes
50g green peas, blanched
125g cooked prawns (shrimp), peeled
50g carrot, julienned
1-2 tbsp soy sauce
3 cups cold cooked rice
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Method :
Beat the eggs
with a pinch of salt, half the spring onions and 1/2 tbsp of the ginger.
Heat 1 tablespoon of the oil in a hot wok. Add the eggs and stir fry to
a scramble. Remove the eggs from the wok and set aside. Heat the rest of
the oil and add the diced cooked meats, peas, prawns and carrot. Stir
fry for 1 minute. Stir in the soy sauce and remaining ginger. Add the
rice. Stir fry for 2-3 minutes while adding the remaining spring onions
and eggs. Heat through and serve hot.
Probably the
most famous and popular of rice dishes from Southeast Asia. Though
Chinese in origin, it is cooked all over the East in some form or other.
The ingredients change, but not the method. Here is a simple and fast
version.
Serves 4 - 6
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