COLD COOKED RICE
1 EGG, LIGHTLY BEATENED
3 TSPS SOYA OIL
10 SHALLOTS, COARSELY CHOOPED
3 CLOVES GARLIC, MINCED
3 RED CHILLIES, SEEDED AND SLICED
60 G PRAWNS, SHELLED AND COARSELY CHOPPED
150 G CHICKEN BREAST, CUT INTO PIECES
60 G GREEN PEAS
3 SPRING ONIONS, SLICED INTO FINE RINGS

PROCEDURE:

1) FLUFF UP THE RICE WITH A FORK TO SEPARATE GRAINS.

2) SET A NON-STICK FRYING PAN OVER MODERATELY HIGH HEAT, AND WHEN HOT, ADD THE BEATEN EGG, SWIRLING THE PAN AROUND TO COAT THINLY. CONTINUE TO COOK, SWIRLING THE PAN UNTIL THE OMELETTE IS THIN AND BARLE DRY ON TOP. IMMEDIATELY PEEL OFF THE OMELETTE, AND LET IT COOL FOR 1 MINUTE.

3) ROLL IT INTO A TIGH CYLINDER, AND CUT CROSSWISE INTO THIN SLICES. PUT SHREDS ASIDE FOR GARNISH.

4) WIPE OUT THE PAN, SET IT OVER MODERATELY HIGH HEAT, AND ADD THE OIL. WHEN HOT, FRY THE SHALLOTS, GARLIC AND CHILLIES UNTIL THE SHALLOTS ARE SOFT; ADD THE CHOPPED PRAWNS AND CHICKEN, AND FRY UNTIL THE CHICKEN TURNS WHITE AND FIRM AND THE PRAWNS TURN PINK.

5) ADD THE RICE AND PEAS, AND STIR-FRY WITH A WOODEN SPOON UNTIL THE RICE IS HEATED THROUGH AND WELL BLENDED WITH SEASONINGS. GARNISH WITH SHREDDED OMELETTE AND SLICED SPRING ONIONS.

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