Ingredients (don't trust these completely, alter as you wish, and feel free to add whatever veg you like!)
two white fish fillets (I actually just used cheapo frozen white fish!)
1 portion of rice (about 1/3 cup)
1 large carrot, grated
2 teaspoons of sugar
1 teaspoon of white wine vinegar
1 red onion, chopped
about half a broccoli (cut the florets into small pieces)
2 lemon grass stalks, chopped finely
1 garlic clove, chopped finely
1 chilli, chopped
1 red pepper, chopped
3spring onions, chopped
1 tablespoon of soy sauce
1 tablespoon of Thai sweet chilli sauce
salt and pepper
a large handful of fresh coriander, chopped roughly
Recipe (or something similar!)
Then add lemon grass, garlic, chilli and red pepper and fry for a couple of minutes.
Add the carrot mixture and spring onions and fry for a further minute before tipping the veg into a bowl, leaving the wok empty.
Put another dash of olive oil into the wok and add your whisked eggs. Keep moving it around with a wooden spoon until the eggs begin to cook, making sure that none of it sticks to the pan.
Add the ready cooked rice and mix in. Make sure all of the egg is cooked, then add your veg mixture.
Mix in your soy and sweet chilli sauces and season with salt and pepper.
Finally, throw in as much coriander as you like (it's my favourite herb and an essential flavour to this dish!), mix altogether and serve.