Rice Cambodia


Country of origin: Cambodia: - a light quick fried rice dish.


1 medium
cloves garlic
30 ml
cooking (sunflower) oil
hens eggs
chicken breasts
100 g
frozen prawns
200 g
frozen peas
15 ml
soy sauce
240 g dry weight
FAIRTRADE brown rice
15 ml
sesame oil
fresh herbs



Skin the onions and garlic and chop small.

Defrost the peas and the prawns.

Slice the chicken into small pieces.

Beat the eggs together.


Wash and cook the rice and drain.

In a wok or large frying pan, cook the chicken using the sunflower oil. When the chicken is cooked add in the onion and garlic and fry until translucent.

Add the prawns and peas and fry until nicely heated through (2 to 3 minutes).

Pour in the beaten eggs and allow them to set, and then break up using a fork.

Season with salt, pepper, and soy sauce to your taste, and then add the cooked and drained rice.

Turn thoroughly until the rice is hot and the ingredients have been distributed evenly.

Sprinkle with the sesame oil.


Turn into a serving dish and garnish with chopped fresh herbs.


Pre-cooked chicken saves time.

Boiling water can be used to defrost prawns and peas.

Add 5 ml tabasco sauce for a spicy hot dish.

Use Zaytoun FAIRTRADE Olive Oil in place of the seame oil.