• Ingredients:

    • 4 cans chilli chicken
    • 1/2 cup soy sauce
    • 2 tbl garlic powder
    • 1 tsp white pepper
    • 6 cups cooked rice
    • 1 Bag of bird eye frozen vegetables (Use both sachets for 4 people)
    • ½ cup Sesame oil
    • 2 cups vegetable oil
    • 4 cloves of garlic chopped.
    • 4 eggs
    • 2 spring onions
  • Directions:

    1. Cook the rice ahead of time and cool it. You can do this by sticking it in the freezer for 30 mins.
    2. Beat the 4 eggs in a bowl till they are airy and fluffy.
    3. Put 1/2 cup of soy and 1 tsp pf garlic powder into the eggs and mix well.
    4. In a shallow pan, heat 1 cup of oil till hot. Pour the eggs in and let it fluff up. Bast the uncooked top with oil till it’s completely cooked. Remove quickly and set aside
    5. In the remaining oil, cook the chopped garlic on high till it just starts to go yellow. Remove the garlic and oil and pour into a bowl. The garlic will continue to cook in the hot oil till it’s golden brown. Do not let it burn!
    6. Remove birds eye vegetables from both sachets. Wash the frozen vegetables under a tap to get rid of the herbs on it. It will also help with defrosting it a little. Chop the potatoes up into quarters
    7. Heat 1 tbl of oil in the pan. Pan fry the vegetables in the oil. Season with 1 tsp salt.
    8. Once the vegetables are cooked, add the cold rice into the pan and mix it.
    9. Then add 4 pots of chicken mix from the cans. Sauce and all!
    10. Add ½ cup soy and ½ cup sesame oil into the rice mix and combine thoroughly.
    11. Add white pepper. Add fried garlic and one tsp of garlic oil.
    12. Serve with strips of egg and chopping spring onions.
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