2 tbsp cooking oil
2 cloves garlic
1 cup bacon
200 g prawn
2 cups fishball
2 cups chicken
1 cup (500 g) rice
1½ cups bean sprouts
20 g spring onion
1 tbsp salt
1 tbsp pepper
2 tbsp minced jalapeño
1 tbsp soy sauce
Cucumber, sliced 1 cm thick
Tomato, sliced 1 cm thick
Pickles
Heat the oil in a non-stick pan. Add the garlic, and fry for 20 seconds until fragrant.
20 seconds
Add the bacon, prawn, fishball, and chicken. Stir-fry until they change color.
Add the rice, then the bean sprouts and spring onion.
Season with salt, pepper, jalapeño, and soy sauce.
Serve with the dressing.