Mango Rice

Mango Rice

3 bowls cooked rice
100g dried prawns, washed and chopped
300g lean chicken meat, diced
5 tbsp oil
4 green mangoes, skinned and finely shredded
4 stalks lemon grass (serai), finely sliced white portion only
10 shallots, finely sliced
15 pieces chilli padi, finely sliced
10 kaffir lime leaves (limau purut), finely shredded
100g carrot, shredded

Seasoning:
1 tsp salt
1 tsp pepper
2 tsp light soy sauce
2 tsp chicken stock granules

   Marinate chicken with pepper, 1/2 tsp sugar, and 1/4 tsp salt for 30 minutes. Fry the chicken in 1 tbsp oil. Add a dash of Worcestershire sauce and stir fry till chicken is cooked. Dish out and put aside.
   Heat 3 tbsp oil in a kuali and stir fry the dried prawns well. Drain and put aside to cool. Reheat kuali with 1 tbsp oil. Add the rice and mix in the seasoning. Fry until rice is fragrant.
   To serve, dish out fried rice onto a large plate and garnish with the chicken, dried prawns and the rest of the ingredients.