Special Breakfast Tomato Sauce

01 .Summary

So warm, so cozy, so soothing.
A must for those busy cold weeknights, using up that leftover rotisserie chicken!

Quisque aliquet ligula id auctor venenatis. Nunc enim neque, mattis at pellentesque a, auctor sed lectus. Nulla facilisi. Curabitur fermentum auctor urna a molestie. Curabitur tellus tortor, dictum eget mauris ut, ultricies porta odio. Sed sem libero, tristique at molestie sed, suscipit ut mauris. Donec congue sed nisl nec posuere. Phasellus pulvinar malesuada orci, sed pellentesque diam facilisis sit amet. Proin id eros libero. Vivamus posuere aliquet risus eu tempor. Sed purus magna, dictum nec tristique blandit, ultrices sit amet neque.

Proin mollis augue id justo semper, at dignissim lectus facilisis. Cras sagittis, elit eget faucibus tincidunt, orci turpis vulputate odio, quis eleifend quam leo vel turpis. Cras tincidunt non magna non ultrices.

02. Nutritions

CALORIES:

585 KCAL
FAT:

34.2G (9.8G SATURATED)
PROTEIN:

29.4G
CARBOHYDRATES:

38.9G (9.6G SUGARS)

03. Ingredients

2 lap Cheong
3 tbsp Vegetable Oil
500 g Jasmine Rice
100 g shiitake mushrooms, sliced
1 red pepper, finely diced
Bunch spring onions, finely sliced on an angle
50 g Frozen Pea
1 tbspcrispy chilli oil or toasted sesame oil, plus extra to serve
1 cooked chicken breast, shredded

04. Directions

1.
Set a bamboo steamer over a pan of simmering water and a large non-stick wok (ideally carbon steel) over a high heat.
2.
Put the lap cheong sausages in the steamer and steam for 15 minutes. Once the wok is smoking hot, add the oil, give it a swirl, then pour in the beaten eggs. Stir the eggs for 10-20 seconds until around half of them have solidified, then add the rice and toss vigorously to combine, using your spoon to break up clumps. The remaining egg should coat the rice grains and turn golden.
3.
Add the mushrooms, pepper and spring onions, then cook for 2 minutes, constantly tossing the wok, then tip in the peas, prawns, chicken and cashews. Continue to cook, tossing and stirring vigorously, ensuring the rice is constantly moving in the pan, breaking up clumps as you go. After about 5 minutes, everything should be cooked through and the rice should be beginning to crisp up. Add the soy sauce, white pepper and chilli (or sesame) oil, toss again, then transfer to a serving bowl.
4.
Remove the lap cheong from the steamer and slice into discs the thickness of a pound coin. Arrange them on top of the rice, then serve with extra chilli or sesame oil drizzled over.