500 g cold cooked rice
80 g chicken meat – cut into cubes (season with a bit of salt and corn flour)
1 small potato – peeled and cut intom cube (deep fry and set aside)
1 small tau kua – cut into cube and deep fry, drain and set aside
2 pieces chicken hot dog – sliced
2 eggs – lightly beaten and season with 1 tsp light soy sauce
1/2 carrot – diced
1/2 cup sweet kernel (I use fresh one)
2 shallots – sliced
3 cloves garlic – minced
Salt and pepper to taste
1 tbsp light soy sauce
2 tbsp olive vegetables
Shredded lettuce – for garnishing
1) Heat 1 tbsp oil in wok till hot, add beaten eggs and swirl around the wok until just cooked. Using a ladle to cut the cooked eggs into small pieces. Set aside.
2) Heat about 3 tbsp oil and saute shallot and garlics till aromatic, add in meat, hot dog and saute till opaque, add in olive vegetables and stir fry till aromatic.
3) Add in rice and toss well to mix with the olive vegetable, season with salt, pepper and light soy sauce, follow by tau kua, potato, carrot, sweet kernel and cooked eggs. Toss briefly to well combined.
4) Dish out to serving plate and garnish with shredded lettuce.