1/2 lb (225 g) cooked chicken breasts
1/2 lb (225 g) peeled and cooked prawns
12 oz (350 g) cooked medium- or long-grain rice
6 oz (175 g) tinned water chestnuts, sliced
4 oz (110 g) cashew nuts
4 oz (110 g) button or chestnut mushrooms
4 oz (110 g) carrots
4 oz (110 g) green peas - frozen
1 clove garlic
3 tablespoons soy sauce
2 tablespoons oil
2 eggs
Pinch Salt
Pepper to taste
1/2 lb (225 g) peeled and cooked prawns
12 oz (350 g) cooked medium- or long-grain rice
6 oz (175 g) tinned water chestnuts, sliced
4 oz (110 g) cashew nuts
4 oz (110 g) button or chestnut mushrooms
4 oz (110 g) carrots
4 oz (110 g) green peas - frozen
1 clove garlic
3 tablespoons soy sauce
2 tablespoons oil
2 eggs
Pinch Salt
Pepper to taste
method
1. In a large frying-pan heat the oil. Peel and chop the garlic and add to the pan.
2. Peel and slice the carrots, wipe and slice the mushrooms and add them together with the peas.
3. Cut the chicken into chunks, add with the prawns and stir.
4. Then add the water chestnuts and the cashew nuts, and stir again. Add the eggs and stir until it begins to form an omelette.
5. After a minute, break the omelette up, add all the rice then stir it all together.
6. Toss it together until the whole lot is golden and fragrant; it takes about 3 - 4 minutes.
7. Sprinkle on the soy sauce, check it for seasoning and serve it in bowls.
2. Peel and slice the carrots, wipe and slice the mushrooms and add them together with the peas.
3. Cut the chicken into chunks, add with the prawns and stir.
4. Then add the water chestnuts and the cashew nuts, and stir again. Add the eggs and stir until it begins to form an omelette.
5. After a minute, break the omelette up, add all the rice then stir it all together.
6. Toss it together until the whole lot is golden and fragrant; it takes about 3 - 4 minutes.
7. Sprinkle on the soy sauce, check it for seasoning and serve it in bowls.
serving amount
serves 4
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