4 TB oil
2 eggs
1/4 cup chicken breast, cut up
5 each meatballs
10 shrimp, deveined
3 shallots, paste with
1 garlic
pinch of white pepper
2 cups cooked rice
1/4 cup peas
2 TB tomato ketchup
3 TB sweet soy sauce
1/4 tsp salt
Heat 2 TB oil in wok over medium heat. Break 2 eggs and fry until the yolk cooked by keep turning the eggs. If you prefer the yolk runny that will be OK, set aside for later. Using the same wok, heat the oil over medium heat. Fry the chicken and sprinkle with pinch of salt, cook until the meat turn white, then add the paste mixture. Continue frying until fragrant but not burned. Add the meatballs and the shrimps, stir well until the mixture combined. Add the rice, followed by the rest of the ingredients. Stirring continuously in high heat for 3 minutes, until the shrimps are cooked. Lower the heat, adjust the taste, mix well and serve immediately, garnish with the cucumber, tomato slices and the big shrimps.
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