Ingredients /nutrition
- 220 g rinsed long grain white rice
- 500 ml water
- 2 1/2 tbsp vegetable oil
- 2 lightly beaten eggs
- 1 chopped onion
- 2 chopped red chilies
- 2 crushed garlic cloves
- 3/4 tsp shrimp paste
- 160 g chicken breast, cut into strips
- 100 g prawns
- 2 tbsp dark soy sauce
- 3/4 tbsp brown sugar
Methods / instructions
- Bring rice to boil in water in a heavy saucepan. Stir, cover and simmer for 10-12 minutes. Remove pan from heat and set aside for 15 minutes.
- Uncover and stir. Spread on greased tray and allow to stand for an hour.
- Heat 1 tbsp oil in a frying pan and make omelets with eggs.
- Allow to cool, roll up and slice. Set aside.
- Combine onions, chilies, garlic and shrimp paste in a food processor or blender to form a smooth paste.
- Heat remaining oil in a pan and stir in paste until fragrant.
- Increase heat and add in chicken. Cook for 3 minutes and add in prawns. Stir fry for a further 2 minutes.
- Transfer chicken and prawns on kitchen paper towel to drain. Set aside.
- Lower heat and add in rice. Cook for 2 minutes.
- Cover and cook for 4 minutes, add soy sauce and sugar.
- Stir fry for a minute and return chicken, prawns and egg strips.
- Cook for 3 minutes and serve hot.
Servings: 4
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