• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

Stop chasing after the best street food; make it at home. This is like the Malaysian version of the Korean Teok-pok-ki! This recipe was first published in Amy Beh’s column, Cook’s Nook.

Recipe Ingredient

  • 4pieces steamed rice rolls (chee cheong fun) cut into sections (store-bought)
  • 1tsp garlic, chopped
  • 1tsp shallots, chopped
  • 1tbsp dried prawns, chopped
  • 2tbsp oil
  • 2tbsp oil
  • 1tbsp preserved radish (choy poh), finely chopped
  • 1tsp chilli paste
  • 50g prawns
  • 50g green dragon chives (cheng loong choy) cut into sections
  • 1stalk mustard green (choy sum) cut into sections
  • For Seasoning:
  • 1tbsp black pepper sauce
  • 1tbsp light soy sauce
  • 1/4tsp pepper
  • 1/4tsp ground black pepper
  • sugar to taste
  • 1/2tsp chicken stock powder
  • dark soy sauce for colour, optional


  1. Heat the oil in a nonstick wok and sauté garlic, shallots and dried radish until fragrant.
  2. Put in chilli paste and dried prawns. Sauté well.
  3. Push ingredients aside and add in prawns and seasoning. Break in the eggs and scramble until set.
  4. Add rice rolls followed by chives and mustard green. Toss briefly to combine. Dish out and serve.

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