This is a common recipe, yet I found it amusing because this is from a leftover ingredients. No waste at all.
- 1/2 bunch cauliflower (cut)
- 1/4 carrots (thinly sliced)
- 3 meatballs (thinly sliced)
- 4 garlic (minced)
- 10 cubes chicken thigh
- 1 tsp garlic powder
- 2 small bowls of rice
- 1 egg
- 2 tbsp margarine
- 2 tbsp soy sauce
- 1 tbsp seasoning sauce
- 2 tbsp shaoxing wine
- 1 tsp sesame oil
- White pepper
Cover chicken thigh cubes with starch and garlic powder and soy sauce, leave it for 10 minutes. Then quick fry.
Heat the pan, put the oil in, then fry the garlic until it’s golden brown.
Put the cauliflower, carrots, meatballs, and chicken in. Season with salt, pepper, shaoxing wine, soy sauce, seasoning sauce.
After all the ingredients cooked, put the lettuce in, and add a drop of sesame oil. Set aside.
Heat the wok, melt the margarine, and put the garlic in. Next, put the rice in, stir until all covered and turn yellow.
Beat the egg on the same wok, then stir altogether. Until it’s fragrant.
Put the rice and stir fry veggies on a plate and garnish with lettuce and prawn crackers.
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