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20 December 2012,03:35 by

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Serves :

Preparation Time :
30 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 them around 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 rest of the oil in the wok, and when it is hot, put in the onion, stir-fry until fragrant, add the chicken and stir-fry until done.
  • Add the carrot, pineapple, tomato, and rice and continue stir-frying.
  • Season with the salt and pepper, and when everything is done, remove from the heat.
  • Spread out the egg sheet on a flat surface. Spoon the fried rice onto the sheet.
  • Spread it over the entire surface of the sheet to form a layer of uniform thickness. Then, roll up the sheet, and cut into bite-sized slices.
  • Arrange the slices on a platter and serve with spring shallots and garnish with lettuce and potato.


  • 500 grams cooked rice
  • 4 eggs, lightly beaten
  • 2 sheet seaweed
  • 100 grams diced chicken meat
  • 2 tablespoons diced onion
  • 2 tablespoons diced carrot
  • 2 tablespoons diced pineapple
  • 2 tablespoons diced tomato
  • 4 spring shallots
  • 1 teaspoon ground pepper
  • 2 teaspoons salt
  • 6 tablespoons Cooking oil
  • Lettuce, potato for garnish

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