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Thursday, December 20, 2012,3:42 AM by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Place oil in a wok on low heat. When hot, swirl the wok so that its inner surface is coated with oil.
  • Pour the beaten eggs into the wok and swirl so that they form a thin layer covering the inner surface of the wok.
  • When the eggs are done, turn off the heat, carefully remove the sheet of egg from the wok, and set it aside.
  • Heat the remaining oil in the wok. When hot, put in the onion and stir-fry until fragrant.
  • Add the chicken and prawns and stir-fry. When they are done, add the pineapple, carrot, and tomato and mix thoroughly.
  • Add the rice and continue stir-frying until everything is done.
  • Season with the pepper and soy sauce, stir and turn to mix well, mix once again, and remove from the heat.
  • Spread the egg sheet out flat, spoon the fried rice onto one half of the sheet, and then close the other half of the sheet over the rice.
  • Transfer to a plate and serve with spring shallots and garnish with lettuce and carrot.


  • 500 grams cooked rice
  • 2 eggs, lightly beaten
  • 2 tablespoons diced chicken meat
  • 5 peeled and veined white prawns
  • 2 tablespoons diced pineapple
  • 2 tablespoons diced carrot
  • 2 tablespoons diced tomato
  • 2 tablespoons diced onion
  • 4 spring shallots
  • 1 teaspoon ground pepper
  • 2 tablespoons light soy sauce
  • 6 tablespoons Cooking oil
  • Carrot, lettuce for garnish

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