1. Soak the choy po in warm water for about 10 minutes then drain and cut into small pieces.
  2. Finely chop the garlic and onion in a food processor. Remove and set aside.
  3. 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.
  4. 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.
  5. 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.



Fried Rice:

  • 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


Toppings :

  • 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



Chef’s tip:

    Leftover rice is the answer to the perfect fried rice. Use long grain rice that has been cooked the day before!