Indian Archives - Page 35 of 72

Heat cooking oil. Stir-fry onion, chili paste and chili sauce until the oil rise on top.

Add Chinese mustard stem, chicken breast meat and fish cake. Stir-fry until fully cooked.

Push aside all ingredients in the pan, add eggs and fry until it almost cooked.

Add compressed rice, chinese mustard, carrot and sweet soy sauce. Stir-fry until evenly distributed.

Season with Rasa Sifu™ All In One Seasoning and AJI-SHIO® Flavoured Pepper.

Sprinkle condiments on top and ready to serve.

Cuisine: Indian