Serves 4 - 5 persons
Preparation time: 15 to 20 minutes
Ingredients:
- 4 cups cooked rice, or
- 175 g raw rice cooked in 500 ml water
- 2 carrots, thinly sliced
- 1 or 2 capsicums as per your choice, diced
- 2 spring onions
- 3 eggs
- 1 teaspoon salt
- 4 tablespoons oil
- 50 g cooked chicken (optional)
- 50 g cooked prawns, peeled (optional)
- 1 tablespoons soy sauce
Method / Instructions:
- Finely chop the spring onions. Mix half of them with the eggs, add a pinch of salt and beat lightly. Warm a third of the oil in a wok or frying pan, then add the eggs and stir until scrambled.
- When the eggs set, transfer them to a pre-heated plate and break them into small pieces with a fork.
- Warm another third of the oil in the pan. Meanwhile dice the chicken (optional).
- Place the meat cubes, the prawns (optional), carrot and capsicum and the remaining salt in the pan and stir-fry for about 1 minute then remove with a perforated spoon and set in another bowl.
- Heat the remaining oil in the pan, then add the spring onions and cooked rice.
- Stir to detach each grain of rice.
- Add the soy sauce and stir until it is evenly blended with the rice, then add the eggs, chicken, prawns, carrot and capsicum. Reduce the heat.
- Serve as soon as everything is well mixed.
Best Wishes.
