1 cup cooked rice, 2 eggs, lighty beaten
1 tbsp. diced chicken meat
3-4 peeled and veined white prawns
1 tbsp. diced pineapple, 1 tbsp. diced carrot
1 tbsp. diced tomato, 1 tbsp. dice onion
2 spring shallots, 1/2 tsp. ground pepper
1 tbsp. light soy sauce, 4 tbsp. cooking oil
carrot, lettuce for garnish
1. Place 1 tbsp. of oil in a wok on low heat. When hot. swirl the wok so that its inner surface is coated with oil. Next, 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.
2. Heat the remaining oil in the wok. When hot, put ti the onion and stir-fry until fragrant. Next, add the chicken and prawns and stir-fry. When they are done, add the pineapple, carrot, and tomato and mix thoroughly. Then, add the rice and continue stir-frying until everything is done.
3. Season with the pepper and soy sauce, stir and turn to mix well, mix once again, and remove from the geat.
4. 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.