About the Recipe
This is a great option for a main course or side dish, especially when you're craving some good comfort food.
Ingredients
450g Leftover Rice or Completely Cooled Down Rice
2 Eggs, scrambled
3-4 Shitake Mushrooms, diced
200g Chicken Breast, diced
100g Prawns, peeled and deveined
200g Pork Loin, Diced
100g Peas
4 Sprigs Spring Onions, finely sliced
½ tsp Chicken Bouillon Powder
Salt
Sugar
Optional:
50g Bamboo Shoots, diced (can be found in most Asian Supermarkets)
Preparation
Step One
Season the shrimp, chicken and pork with salt. Then fry each on high heat until cooked. The shrimp should turn pink. The chicken and pork can be fried together. Set aside.
Step Two
Fry the mushrooms, peas, spring onions, bamboo shoots if using, before adding 3 tbsp water, ½ tsp salt, 1 tsp sugar and ½ tsp bouillon powder. Once the mixture comes to the boil remove and set aside.
Step Three
Fry the eggs over high heat until roughly scrambled before adding the leftover rice. Break up any clumps of rice and fry until the grains are separated.
Step Four
Mix all the set aside ingredients back into the eggs and rice. Serve.