Ingredients

• 1 1/3 cup long grain rice
• 4 small garlic cloves- coarsely chopped
• 1 brown onion coarsely chopped.
• 1 Tsp SIMPLY STIRRED TOMATO & CHILLI SAMBAL
• 80 ml peanut oil
• 300gm chicken breast fillets- thinly sliced
• 16 green prawns- small, peeled- with tails intact and deveined.
• 1 ½ tbls SIMPLY STIRRED CARAMELISED SOY w GINGER
• 1 tbls light soy sauce
• 4 eggs
• 1 lebanese cucumber- thinly sliced
• 1 tomato- thinly sliced

Cooking Directions

1. NOTE: Prepare the rice the evening before!
2. Cook rice- follow packet instructions, then spread over a large baking tray. Cover and place in fridge overnight to chill.
3. Place onion, garlic and SIMPLY STIRRED TOAMTO & CHILLI SAMBAL in a food processor and blend to a smooth paste.
4. Heat 1tbls of oil in wok over high heat- until just smoking.
5. Add chicken and stir fry for 5 minutes or until golden. Remove and transfer to a plate.
6. Add prawns and stir fry for approx 3 minutes or until just changing colour- remove and transfer to a plate.
7. Add 2 tbls oil to wok, reduce heat to low. Add onion mixture and cook, stirring often for 10 mins or until mix is a deep red colour. Increase heat to high, add rice, SIMPLY STIRRED CARAMELISED SOY WITH GINGER and soy sauce and stir fry for 5 minutes.
8. Add chicken and prawns and toss to combine. Transfer to a large bowl and keep warm.
9. Heat remaining oil in wok, crack 2 eggs and cook until white are set and yolks almost set. Remove and keep warm- repeat with other 2 eggs.
10. Divide rice mix amongst plates, top with sliced cucumber, sliced tomato and an egg each and serve.