vegetable oil for shallow frying, plus 2 tbsp extra
4 small mini frankfurter/hot dog sausages
2 garlic cloves, finely chopped
1 small onion, finely chopped
2 slices ham, roughly chopped
2 tbsp frozen peas
1 tbsp raisins
2 cups cooked rice
sliced tomato, to serve
2 fried eggs, to serve
¼ cup tomato ketchup
1 tbsp fish sauce
2 tsp soy sauce
½ tsp sugar
Crumbed chicken strips:
4 small pieces chicken breast or tenders
2 tbsp corn flour
¼ cup panko breadcrumbs
To make the crumbed chicken strips, season the chicken with salt. Then coat each piece in flour, then egg and then breadcrumbs.
Heat enough oil to cover the base of a small frying pan over medium-high heat. Cook the crumbed chicken strips for 2-3 minutes each side or until golden and cooked through. Drain on paper towel.
Clean the pan and add another tablespoon of oil. Cook the mini frankfurter sausages until cooked through. Drain on paper towel also.
Combine the ingredients for the seasoning sauce.
Heat the remaining 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the garlic and onion and stir-fry for half a minute. Then add the ham, peas and raisins and stir-fry for another half a minute. Add the rice and the seasoning sauce and stir-fry until well combined.
Serve with sliced tomato, fried eggs, crumbed chicken and sausages.