|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Green pepper||1 , cut into 0.25 x 1 inch strips|
|Cooked pork/Chicken||1⁄4 Pound, shredded|
|Boiled rice||2 Cup (32 tbs)|
|Soy sauce||1 1⁄2 Tablespoon|
|Shrimp||1⁄4 Pound, cooked|
|Cucumber||1 , unpeeled and sliced lengthwise|
|Egg omelets||2 , cut into 0.5 inch strips|
Heat the oil in the wok and add onion, garlic, and green pepper.
Stirfry 1 to 2 minutes.
Add cooked meat and stirfry 1 to 2 minutes.
Add rice, soy sauce, and shrimp.
Continue to stir-fry until all ingredients are thoroughly heated.
Cut the lengthwise cucumber slices crosswise every 1/4 inch but not all the way through.
They will hang together like a comb.
Insert them here and there in the dish.
Garnish with strips of egg omelette.