• 2-3 red hot chilies, seeded and sliced
• 2 garlic cloves, minced
• 3 shallots, sliced thin
• ½ cup fresh small shrimp, peeled and deveined
• ½ cup cubed boneless chicken breast
• 1 tsp. salt
• 1 tsp. soy sauce
• ¼ tsp. sugar
• 3 Tbs. tomato sauce
• 6 cups cooked rice
• 4 Tbs. sweet soy sauce
• 4 large eggs, fried individually as taste, i.e, sunny side up, over medium, over well, etc.
• Shrimp crackers
• Fried shallots
• Sliced red tomato
• 3 Tbs. vegetable oil

• Heat oil in a large wok over medium heat. Stir-fry garlic and shallots for approximately 1 minutes or until golden brown. Add the chili and stir-fry for another minute. Next, add the shrimp and chicken and stir-fry until it's cooked.
• Now add the cooked rice, stirring frequently so it won't get burned. Add salt, soy sauce, sugar, tomato sauce and sweet soy sauce and stirring frequently for another 3 minutes.
• Place the rice in a plate and put the prepared egg on top of the rice and garnish it with sliced tomato, crispy fried shallots and shrimp crackers.

Makes 4 servings.