1 Onion – chopped into a small dice
1 Medium Carrot – chopped into a small dice
1 cup Green beans – chopped into 1cm pieces
1/2 cup Spring Onions – chopped and split into white part and green part
Red chilli – as much as you like
2 cups Bean Sprouts
200g chopped, cooked Chicken Breast
400g Shelled Prawns
2 cups Cooked Brown Rice
1 tsp Tamarind Paste
1 tsp Minced Ginger
2 tbs Oyster Sauce
1/4 cup Dried Shallots
Salt and Pepper
Spray hot wok with oil, cook onions, carrot, beans, white part of spring onions until onions turn translucent.
Put a medium saucepan on to boil. Season with salt.
Stir in the ginger and chilli. Stir fry another minute.
Poach the eggs so they are still runny inside.
Add chicken, prawns, rice, bean sprouts. Leave on the heat until prawns are cooked. Season with salt and pepper.
Mix oyster sauce and tamarind paste with a little of the boiled water and toss through.
Serve with a poached egg, dried shallots and green part of spring onions on top of rice mix.
Notes: You could use pre-cooked prawns if you can’t get hold of raw ones.