Ingredients A :-
4 eggs
3 tablespoons diced spring onions
1 tablespoon carrots (grated)
Ingredients B :-
100g chicken meat (minced)
100g prawns (diced)
4 tablespoons preserved choypoh minced (soaked for 20 minutes, drain-well)
1 tablespoon carrots (grated)
Marinade :-
1 teaspoon salt
½ teaspoon chicken stock granules
½ teaspoon pepper
1 teaspoon sesame oil
1 tablespoon cornflour
1. Coat ingredients (B) with marinade for 20 minutes.
2. Heat wok with two spoons of oil. Stir-fry no.(1) till cooked. Dish up into a big bowl. Add in ingredients (A) and mix together.
3. Heat wok with three spoons of oil. Pour in half portion of no.(2). Cook over medium heat until egg has set. Flip over to the next side. Cook until it turns a light yellow. Repeat process.
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