- 5 cups cooked rice
- 2 medium-size squid, cut horizontally into a small circle
- 3 cucumbers, sliced with a medium width
- 1 onion, sliced lengthwise
- 1 tablespoon garlic, minced
- 1 / 2 teaspoon sugar
- 3 stalks green onion, cut short stems and use only the green part only
- 3 eggs
- 10 head of black medium-size shrimp, skinned
- 100 gr boneless chicken breast, thinly sliced
- 2 large tomatoes, cut into 8 parts
- 3 vegetable oil
- 3 tablespoons soy sauce
- 2 lemons, halved
- 1 spring coriander
Method:
- Enter the vegetable oil in hot pan, saute garlic, add chicken, shrimp, and squid until cooked. Season with soy sauce, then enter the rice.
- Press the rice into the sides of the pan, add remaining oil, break the eggs and mix with rice.
- Add tomatoes and red onion, mix. Garnish with coriander leaves.
- Serve with fish oil and lemon. To be more delicious add chopped fresh chilli to fish oil.
