Shelled shrimp 100 g (3.5 oz.)
Chicken thigh 100 g (3.5 oz.)
Red bell pepper 1/4
Cabbage 1 leaf
Garlic(minced) 1/2 clove
Chili pepper (minced) 1
Japanese long onion (minced) 1/4 stalk
Rice (cooked, warm) 300 g (10.6 oz.)
Shrimp crackers as desired
Salt a dash
Black pepper a dash
Vegetable oil as needed
Deep-frying oil as needed
Del Monte tomato ketchup 1 Tbsp
Worcestershire-style sauce 1 Tbsp
Soy Sauce1 tsp
Devein the shrimp, rinse in salted water (salt not included in recipe ingredients) and pat dry. Slice the chicken meat into thin strips. Chop the red bell pepper up into 1 cm (0.4 in.) cubes and slice the cabbage leaf into thin strips.
Place a small amount of the vegetable oil into a wok and once heated cook the shrimp until they change color, then remove from the wok. Add in more vegetable oil, sauté the garlic, chili peppers and Japanese long onion until softened and then add in the chicken meat and continue to sauté.
Quickly sauté the red bell pepper and cabbage, sprinkle on salt and black pepper. Add in the cooked rice, turn the heat to high, and sauté while breaking the rice apart and combining all ingredients.
Return the shrimp to the wok, add in (A), mix throughout, and serve on dishes.
Prepare the toppings. Deep-fry the shrimp crackers to crispiness. Lightly fry the 2 eggs using vegetable oil. Place these on the fried rice.