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For the spice paste

  1. 2 garlic cloves, peeled & chopped
  2. ¼ tsp black pepper powder
  3. ½ tsp turmeric powder
  4. 2 shallots, peeled & Sliced.
  5. 1 tsp salt
  6. 3 birds’-eye chillies, seeds removed Chopped
  7. 1-2 tbsp vegetable oil, or more if necessary



For the stir-fry


  1. 2 tbsp vegetable or groundnut oil,
  2. 2 chicken breasts, skin removed, cut into thin strips
  3. 200g/7oz prawns, heads and shells removed and de-veined
  4. 110g/4oz fine green beans, trimmed and sliced into 1cm/½in pieces
  5. 4 spring onions, sliced
  6. 275g/10oz cooked long-grain rice (this must be cold) – 1 day old cooked rice is better do not overcook and keep in the fridge..
  7. light soy sauce
  8. 1 or 2 tsp Dark soya sauce – Optional
  9. 4 eggs   – Scrambled the eggs seperately.
  10. 1/2 Tsp Aji No Moto



For the garnish


  1. ½ cucumber, peeled, seeds removed, finely diced
  2. 1 tbsp roughly chopped coriander
  3. 50g/2oz peanuts (
  4. 1 lime, cut into wedges for Garnishing only
  5. handful crispy fried shallots for garnishing


Preparation method

  • For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil and fry the blended mixture till fragrant then add the chicken and prawns for 8 mins or until well cooked..
  • Add the beans and spring onions and fry for another minute, keeping everything moving.
  • Add the Aji No Moto and stir well. Add the Light Soya Sauce & Dark soy sauce stir well.
  • Seperate the cooked rice with your hands to break up the lumps before adding to the mixture.
  • Stir until it’s all been well incorporated – you can add a few tablespoons of water at this point if it becomes a little dry and starts to stick.
  • Add the fried scrambled eggs and stir well.
  • Remove from fire and garnish with spring onions and crispy fried shallots

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