| 1 | 1. Heat a tablespoon of oil in a wok. Stir-fry the chicken strips and shrimps until almost cooked. Season with 1 teaspoon soy sauce. Remove and keep aside. |
|---|
| 2 | 2. Heat 2 tablespoons of oil and add the minced onion. Fry until soft and fragrant, add the minced garlic and belachan. Cook for 2 more minutes. |
|---|
| 3 | 3. Add another 3 tablespoons of oil and fry the rice over high heat for 2 minutes. Add the soy sauce and sambal, mix well. Return the chicken and shrimps to the wok. |
|---|
| 4 | 4. Plate the rice decorated with sliced cucumber and sprinkle with chopped spring onion and shallot flakes. Serve with a fried egg and garnish with prawn crackers. Serve hot. |
|---|