2 eggs
Salt and ground black pepper
4 tablespoons oil
8 spring onions
2 cloves garlic
1 red chilli, deseeded
2.5 cm piece of root ginger, peeled
350 grams cooked chicken, diced
175 grams shrimps, peeled and cooked
350 grams cooked long grain rice
3 tablespoon soy sauce
1 teaspoon anchovy essence
Chopped parsley to garnish
Choice of vegetables can also be added.


-Beat the eggs together with 1 tablespoon water, salt and black pepper.
-Heat 1 tablespoon of the oil in a pan and when hot pour in the beaten eggs. Cook until golden and set. Slide out of the pan and reserve.
-Very finely chop the spring onions, garlic, chillies and ginger.
-Heat the remaining oil in the pan. Add the chopped vegetables and cook until golden.
-Stir in the chicken, shrimps, rice, soy sauce and anchovy essence. Season and fry the mixture until piping hot, adding more oil if necessary.
-Cut the egg pancake into strips and arrange on top of the rice. Garnish with parsley.
-Serve hot.


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