1 small onion, sliced
4 cloves garlic, crushed
1 medium chicken breast fillet, thinly sliced
250 g green prawns, shelled, heads and tails removed, thawed if frozen
5 cups cooked and chilled jasmine rice
2 eggs, lightly beaten
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp caster sugar
½ small bunch fresh choy sum, cut into 5 cm lengths
3 green spring onions, sliced
Chilli fish sauce
¼ cup fish sauce
juice of 1 lime
1 thinly sliced red chilli
- Heat 2 tablespoons peanut oil in a wok over high heat. Stir-fry onion and garlic for 1 min. Add the chicken and stir-fry 3 min. Add prawns and stir-fry for a further 2 min or until they just change colour.
- Add half of the rice and toss through for 1 min. Push the rice to one side of the wok, pour egg into other side and cook it for 1-2 min or until cooked through. Toss the rice in the pan with the cooked egg, then add the remaining rice to the wok and toss for 2 min.
- Add the sauces and sugar. Continue to toss the rice until heated through. Add the choy sum and spring/green onions, stir-fry for a further 1 min or until choy sum is just wilted. Place the rice into a large, slightly wet bowl, or 4 individual slightly wet bowls, and press down firmly to compact. Turn out onto a serving plate or plates and serve with chilli fish sauce (below), if desired. Garnish with tomato wedges, sliced cucumber, sliced chilli,coriander sprigs and lime wedges.
- To make chilli sauce combine fish sauce with with lime juice and chilli in bowl.