INGREDIENTS
- 1 cup cooked rice
- 1 can of clams
- 1 egg
- 1 tomato, sliced
- 2 spring shallots
- 1 cucumber
- 1/4 cup diced onion
- 1 tsp. chopped garlic
- 1/2 tbsp. fish sauce
- 3 tbsp. cooking oil for stir-frying
- oil for frying the egg
- lettuce and squash for garnish
PREPARATION
1. Heat some oil in a wok. When it is hot, break the egg into the wok and fry it without turning. When it is done, remove it from the wok, set it aside, and drain the oil from the wok.
2. Heat the 3 tbsp. of oil in a wok. When it is hot, fry the garlic until fragrant. Next, put in the onion and fry until fragrant. Then, add the tomato and clams and stir-fry.
3. Add the rice, fry with stirring and turning. When ready, season with the sugar and fish sauce, mix everything together, and remove from heat.
4. Transfer the fried rice onto a bed of lettuce arranged on a plate, garnish with squash, and serve with the fried egg, spring shallots and cucumber slices.
2. Heat the 3 tbsp. of oil in a wok. When it is hot, fry the garlic until fragrant. Next, put in the onion and fry until fragrant. Then, add the tomato and clams and stir-fry.
3. Add the rice, fry with stirring and turning. When ready, season with the sugar and fish sauce, mix everything together, and remove from heat.
4. Transfer the fried rice onto a bed of lettuce arranged on a plate, garnish with squash, and serve with the fried egg, spring shallots and cucumber slices.
