Recipe by Brian Holley
Eaten by millions every day, it has to be good. I have had this served all over Eastern Asia, each region has it's own version. Cook the plain rice the day before and allow to get cold. This then saves time. 15 mins to finish the dish.
Top Review by Karen Elizabeth
Another winner, Brian! With cooked rice in the freezer, it was a doddle to put the rest of this together. I did omit the chicken, but other than that, as recipe. As always, the secret to this kind of dish is to assemble the ingredients beforehand, and then, cook! I made the omelet with one egg, cooked in a little sesame oil, and used sesame oil for all the frying. A simple dish with a dash of heat, this made a lovely supper, thanks Brian! Made for My 3 chefs, 2009
- 1 cup cooked rice
- 1 medium red onion, sliced
- 2 fresh red chilies, ground to a pulp
- 2 ounces fresh prawns, shelled
- 2 ounces chicken, sliced
- 2 teaspoons soy sauce
- 3 tablespoons oil
- 1 red chile, chopped
- 1 tablespoon fresh coriander leaves
- 2 inches cucumbers, finely sliced
- 1 egg, omelet shredded
- 2 spring onions, finely sliced
Directions See How It's Made
- Heat the oil in a pan and fry the onions and chillies till light brown.
- Add the prawns and chicken cook for 1 minute.
- Add the rice, season with the soy, salt and pepper.
- Fry for a few mins till the rice is heated through.
- Serve garnished with the remaining ingredients.