Ingredients

• 170 gm - prawns/ shrimps, shelled and deveined
• 1/2 cup - chicken, diced cooked
• 1 cup - purple cabbage, shredded
• 6 cups cooked long-grain white rice
• 1 tbsp- tamarind pulp
• 1/2 cup - shallots, chopped
• 1.5 tbsp- garlic, chopped
• 2 - chillies, chopped
• 1/2 tsp- turmeric powder
• 3 tbsp- vegetable oil
• 1/2 cup- red pepper, diced
• 1/2 cup- green peas
• 2 tbsp- dark soya sauce-
• 1 tbsp- light soya sauce
• 3 - green onions, thinly sliced
• fresh coriander leaves as required
• 1/2- cucumber, thinly sliced
• salt as required

How to Make Fried Rice

• Mix the tamarind pulp with 1/2 cup of boiling water, mash the tamarind, then strain and keep aside.
• Grind the shallots, garlic, chilies, turmeric and salt to a fine paste.
• Heat oil in a wok, add the spice paste and fry till it turns brown in colour.
• Next add the shrimps, stir-fry till they change colour, then remove and set aside.
• Now add the chopped red pepper, peas, cabbage and stir-fry until the vegetables are well cooked.
• Add the rice, stir-fry again so as to separate the grains.
• Then add the tamarind water, light and dark soya sauce, green onions, chicken, and the reserved prawns.
• Mix together till the ingredients blend with each other, then remove and transfer to a serving plate.
• Garnish with chopped coriander and cucumber slices.