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  • Cooking Time

  • Difficulty

  • Prep time

  • Serves


Nutritional information


Amount per serving


  • 3 bowls of cooked rice, cooled
  • 200 g chicken fillet, cut into small cubes
  • 100 g frozen mixed vegetables, thawed to room temperature
  • 4 eggs for making omelette wrapping skin
  • 4 - 5 tbsp ketchup
  • 2 - 3 tbsp cooking oil
  • 3 tbsp Hao Chi seasoning
  • 2 - 3 tbsp fried shallots
  • 2 tbsp light soya sauce
  • Dash of ground pepper
  • 1 Marinate chicken cubes with 1 tsp HAO CHI and a dash of pepper for 15min.
  • 2 In a small bowl, add ketchup, light soya sauce, 1 tbsp HAO CHI and mix well.
  • 3 To a heated wok, add cooking oil and saute marinated chicken cubes until light brown.
  • 4 Add mixed vegetables followed by cooked rice, fried shallots and finally HAO CHI-ketchup mixture. Stir fry over medium-high heat. Mix well until the rice is evenly coated with the mixture.
  • 5 In a small bowl, crack eggs and add 2 tsp of HAO CHI, light soya sauce and a dash of ground pepper. Whisk slightly to mix well.
  • 6 Pour 1/4 portion of the egg mixture into a heated flat frying pan to make thin omelette wrapping skin. Repeat until all 4 portions of egg mixture are used up.
  • 7 Wrap a rice bowl full of fried rice with each piece of omelette skin, invert to form a parcel. Serve immediately with more ketchup on top.