NO PHOTO
Ingredients
ServingsOriginal: Serves 2
- steamed rice, steamed2 serving
- eggs2
- garlic1 clove
- shallots2
- red chile pepper1
- fish oil1 tbsp
- coconut oil10 ml
- sweet soy sauce
- salty soy sauce or salt
- ground pepper, ground
- stink beans or green beans20
- chicken fillet, cut into small pieces100 g
- small prawns, small100 g
- fish meatballs4
- tinned corned beef, tinned2 spoon
- cucumber1
- hot dogs or sausages, sliced
- chicken liver, sliced
- cauliflower
- salted dried fish, sliced
- spring onion
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Slice shallots and red pepper into thin slices.
Crush garlic, peel of the skin, and mince well.
Slice stinky beans in half, or as desired.
Heat oil in wok, add the chicken or prawn, and stir fry until done.
Add shallot, pepper, garlic and stink beans. Stir until garlic turns golden.
Crack in the eggs, and stir fry until half done.
Add the steamed rice, and stir until all mixed.
Add soy sauces, salt, and ground pepper as desired.
Serve on plates, adding fresh cucumber slices or tomatoes as garnish.
