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| 2 | eggs |
| 4 Esslöffel | peanut oil |
| 1 | Onion peeled, chopped |
| 1 | cloves garlic peeled, chopped |
| 4 x ca. 30 g | Pork; chicken or beef, diced fine |
| 4 Tasse | Cold cooked rice |
| 1 Esslöffel | Hoisin sauce* |
| 4 x ca. 30 g | Cooked small shrimp; shelled |
| 8 x ca. 30 g | Peas; defrosted if frozen |
| 2 | Scallions; chopped in 1/2" pcs. |
| 1/2 Esslöffel | chilli sauce optional |
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Beat the eggs and heat half the oil in an omelette pan. Pour the eggs in and allow to set into a pancake-type omelette. Turn out, slice into 1 in. (2.5 cm) ribbons and set aside. In the same pan, put the rest of the oil and fry the onion and garlic for 3 minutes. Add the meat and cook for 3 minutes, then add the rice and stir till well heated. Season with the Hoisin sauce, and the shrimp, scallions and peas with the chilli sauce , if used, and allow to heat through. Serve decorated with strips of omelette.
*Available in most good supermarkets and in Asian groceries and specialty shops.
and can be accompanied, instead of the omelette, by fried eggs. We offer it as a side dish in our Southeast Asian sampler menu. Indonesian cooks put their leftovers in it, so use any leftover chicken, beef or pork you have on hand.
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