Serves : 4
Preparation time : 20 minutes
cooking time : 12 minutes
Ingredients :
500g cooked rice
4 tablespoons oil
5 cloves garlic, minced
250g chicken, pork or beef, thinly sliced
2 eggs
4 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon white pepper
2 spring onions, thinly sliced
1 cucumber, peeled and sliced, to serve
2 tomatoes, cut into wedges, to serve
1 lime, halved to serve
Chilli Dipping Sauce
4 tablespoons freshly squeezed lime juice
3 tablespoons fish sauce
2 bird's-eye chillies, thinly sliced
2 cloves garlic, minced
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Method :
- Make the Chilli Dipping Sauce first by combining all the ingredients in a bowl, stirring to mix well. This makes about 175ml of sauce. Transfer to a serving bowl and set aside.
- Place the rice in a large bowl and toss it gently to separate the grains. Set aside.
- Heat the oil in a wok over high heat, turning to grease the sides. Add the garlic and stir-fry for about 1 minute until fragrant. Add the meat and stir-fry for 1 to 2 minutes until the meat changes color, then add the eggs and mix well. Add the rice and stir-fry for several minutes, mixing and tossing constantly until the rice is heated through. Finally add the soy sauce, sugar and pepper. Stir-fry for a further1 to 2 minutes and remove from heat.
- Arrange the rice on a serving platter and scatter spring onions on top. Serve immediately with cucumber, tomatoes, lime and Chilli Dipping Sauce.
Notes : This dish always works better with cooked rice prepared a day or two in advance. So consider making extra rice whenever you cook for another meal.
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