Serves : 2
Preparation time : 20 minutes
Cooking time : 15 minutes
Ingredients :
120g chicken, diced
1 teaspoon salt
3/4 teaspoon ground white pepper
2 tablespoons cooking oil
1 clove garlic, peeled and minced
2 shallots, peeled and sliced
360g cooked rice, preferably 1 day old, loosened
2 slices ham, cut into strips
60g carrot, diced and parboiled
1 tablespoon frozen green peas, defrosted
90g fresh or canned pineapple, diced
1 tablespoon light soy sauce
1 red chilli, chopped
1 spring onion (scallion), chopped
1 sprig coriander (cilantro) leaves, chopped
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Method :
- Marinate chicken with half the salt and a pinch of pepper for 15 minutes.
- Heat oil in a wok until hot and lightly brown garlic and shallots. Add chicken and stir-fry until meat changes colour.
- Put in rice and toss briefly, breaking up any lumps. Add ham, carrot, green peas and pineapple and mix well.
- Put in 1 teaspoon light soy sauce, remaining salt and pepper and stir-fry again for 1-2 minutes. Sprinkle in chopped chilli, spring onion and coriander leaves. Serve hot with a curry dish, if preferred.
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