Ingredients
- 400g cooked rice
- 150g fresh prawns or diced cooked chicken
- ½ bunch spring onions, cut into 1 cm pieces
- handful French beans, cut into 1 cm pieces
- 1 small pineapple, cut in half with flesh scooped out & diced
- ½ red bell pepper, finely chopped
- handful bean sprouts
- handful carrots, julienned (cut into thin strips)
- 2 cloves garlic, finely chopped
- 1 tbsp kecap manis (sweet soy sauce)
- 2 tbsp TABASCOà’ Sriracha Sauce
- 1 tbsp light soy sauce
- 2 tbsp sesame oil
- 1 egg, lightly beaten
- salt and pepper, to taste
- To serve:
- 1 egg, cooked sunny side up
Instructions
- Heat a wok/saucepan over high heat, add the sesame oil and whirl around the wok/pan till it has spread completely.
- Add the prawns and stir fry until the prawns are almost cooked completely.
- Now add the spring onions and garlic and stir fry for 1 minute before adding the red bell pepper, French beans, bean sprouts, pineapple chunks, carrots and stir fry for another minute.
- Move the vegetables and prawns to one side of the wok and add in the beaten egg to the other side. Quickly stir around the egg until it's cooked and resembles scrambled eggs.
- Add the rice, soy sauce, kecap manis, TABASCO® Sriracha Sauce, salt and pepper. Then stir fry and toss for 30 more seconds.
- Serve topped with the fried egg, sunny side up.
Recipe and photo: Tabasco
