2 tablespoons Oil
2 cloves Garlic, finely chopped
3 Shallots, finely chopped
2 stalks Lemon grass, (white part only) finely chopped
2 Green leaves of 2 spring onions (scallions), finely sliced
1 Small red chili, finely sliced
2 sprigs Coriander leaves, chopped
250 g Shrimps, peeled, deveined and chopped
500 g Cooked white rice, cooled
4-Jan Salt (to taste)
4-Jan Pepper (to taste)

Heat the oil in a wok. Add the garlic, shallots, lemon grass and chili. Stir fry over high heat for 1 minute. Add the spring onions (scallions) and shrimps. Stir fry briefly until the shrimps have changed color. Add the rice and coriander (cilantro) leaves. Season to taste with salt and pepper. Stir fry until heated through. Serve hot.

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