- Soak the choy po in warm water for about 10 minutes then drain and cut into small pieces.
- Finely chop the garlic and onion in a food processor. Remove and set aside.
- Place a wide nonstick frying pan over high heat until hot. Then, add the oil, swirling to coat sides. Add the chopped garlic and onion; cook, stirring until fragrant. Add the choy po, chicken breast and shrimp; stir-fry for 1 minute. Add the eggs and stir-fry for another 30 seconds.
- Reduce heat to medium; stir in the rice, separating the grains with the back of a spoon. Cook for 2 minutes. Add the soy sauce, fish sauce and pineapple. Constantly stir until cooked through.
- When serving, you can line the tomato and cucumber slices around a serving plate. Place the fried rice in the middle and garnish with the chili, green onion and fried garlic.
- ⅓ cup choy po (Chinese preserved turnip)
- 2 cloves garlic
- ½ medium onion
- 2 tbsp cooking oil
- 4 chicken breasts, cut into strips
- 180g small shrimp, shelled and deveined
- 3 eggs, lightly beaten
- 4 cups cold cooked long-grain rice
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 cup diced fresh pineapple
- 1 tomato, cut into 0.5cm thick slices (optional)
- 1 small cucumber, cut into 0.5cm thick slices (optional)
- 1-2 tsp fresh chili, thinly sliced
- 1 green onion, thinly sliced
- ½ cup fried garlic
- Leftover rice is the answer to the perfect fried rice. Use long grain rice that has been cooked the day before!