Ingredients 1½ cups brown rice
100 g prawns, shelled and halved lengthwise
175 g chicken breast, chopped
2 eggs, 1 beaten lightly
1 spring onion, chopped
1 clove garlic, crushed
2 red chillies, seeded, chopped
2 tsp shrimp paste or 1- 2 tbsp fish sauce
1 tbsp soy sauce
Extra vegetables, to taste (optional)
Cook the rice as per packet instructions, turning it off about 5 minutes before it is done and leave it in the water when it will continue to cook.
Mix, or crush if you have a mortar and pestle, the garlic, spring onions, chillies, shrimp paste and half a tbsp of oil together. I did not crush it but think it would be better if you can, even if you blend it.
Heat another tbsp of oil and stir fry this mixture for about 3 minutes, or until it is fragrant.
Best to blend this mixture first
Add the chicken, the soy sauce, and some pepper.
Cook over a medium heat for about 4 - 6 minutes, depending on the size of the chicken pieces. Do NOT overcook them or they will be tough.
Add the prawns and cook a further 3 minutes or so, until the prawn flesh turns pink.
Turn the heat up and add the lightly beaten egg - you could beat both eggs and add, but I wanted a fried egg on top! Cook until the egg is set.
Scramble the egg when it is slightly cooked
Meanwhile if you want to fry the egg, do so in another small pan.
Add the rice, and stir it all so everything is mixed well, then add the fried egg on top.