This is a common recipe, yet I found it amusing because this is from a leftover ingredients. No waste at all.


  1. 1/2 bunch cauliflower (cut)
  2. 1/4 carrots (thinly sliced)
  3. 3 meatballs (thinly sliced)
  4. 4 garlic (minced)
  5. Chicken
  6. 10 cubes chicken thigh
  7. Starch
  8. 1 tsp garlic powder
  9. Salt
  10. Rice
  11. 2 small bowls of rice
  12. 1 egg
  13. 2 tbsp margarine
  14. Seasoning
  15. 2 tbsp soy sauce
  16. 1 tbsp seasoning sauce
  17. 2 tbsp shaoxing wine
  18. 1 tsp sesame oil
  19. Salt
  20. Sugar
  21. White pepper
  22. Oil


  1. Cover chicken thigh cubes with starch and garlic powder and soy sauce, leave it for 10 minutes. Then quick fry.

  2. Heat the pan, put the oil in, then fry the garlic until it’s golden brown.

  3. Put the cauliflower, carrots, meatballs, and chicken in. Season with salt, pepper, shaoxing wine, soy sauce, seasoning sauce.

  4. After all the ingredients cooked, put the lettuce in, and add a drop of sesame oil. Set aside.

  5. Heat the wok, melt the margarine, and put the garlic in. Next, put the rice in, stir until all covered and turn yellow.

  6. Beat the egg on the same wok, then stir altogether. Until it’s fragrant.

  7. Put the rice and stir fry veggies on a plate and garnish with lettuce and prawn crackers.

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