Ingredients
3 cup Cooked rice About 200 g ( day old rice cold rice ) BROWN RICE WORKS WELL!
150 g Chicken breast About 5.5 oz ( boneless chicken thigh/breast ) cut small dices
100 g Prawns About 3.5 oz ( peeled and deveined )
2 Eggs Whisked
1 Onion Cut small dices
2 clove Garlic Finely chopped
1 Carrot Cut small dices
50 g Green Peas About ½ cup ( frozen green peas )
3-4 Spring onions Cut thin slices
¼ tsp Salt
¼ tsp Black pepper
2-3 tbsp Oil Vegetable, sunflower, peanut or neutral flavour oil
Seasonings Ingredients
2 tbsp Soy sauce Light soy sauce or regular soy sauce
1 tbps Curry powder Hot or mild Indian curry powder or Madras curry powder
½ tsp White pepper powder or black pepper
½ tsp Turmeric
½ tsp Dried chilli flakes Or crushed chillies
1 tbsp Sugar
½ tsp Chicken powder Or Chicken stock cube ½ ( about 5g ) (Optional)
1 tsp Sesame oil
Instructions
Heat the large wok/pan into medium-high heat, drizzle 2 tablespoon of vegetable oil and stir fry the chicken pieces for 2-3 minutes and follow with the prawns. Sprinkle salt and black pepper. Cook for another 1-2 minutes until the prawns colour changed.
Push the chicken and prawns to one side of the pan and add the eggs. Let it set for few seconds and stir it into small pieces. Then transfer all the stir fried chicken, prawns and eggs into one plate and set it aside. Keep it warm.
In the remaining wok, drizzle more oil and saute the garlic for few seconds. Follow with onions, carrots and green peas. Cook for another 1-2 minutes.
Season with chilli flakes, turmeric, curry powder, white pepper, sugar and chicken powder. Stir for few seconds.
Now, add the cooked rice, pour the soy sauce and sesame oil over the rice. Place the stir-fried chicken, prawns, and eggs back in the wok. Toss well to combine all ingredients evenly and cook for another 2-3 minutes, until cooked through.
Sprinkle spring onions, toss well and turn off the heat. Transfer to serving plate and garnish with coriander or chopped spring onions.