Servings: 4 servings
Author: Marv
Print Recipe


  • 4 cups cooked jasmine rice (made with 2 cups of jasmine rice + 2 cups of water)
  • 2 boneless skinless chicken thighs (cut into 1-inch cubes)
  • 2 Tbsp margarine or butter
  • 2 large onions (peeled and diced)
  • 2 cloves garlic (peeled and minced)
  • 10 shallots (peeled and thinly sliced)
  • 4-5 Bird’s eyes chili (as many or as little as you want) (chopped)
  • 4 oz of canned tuna
  • 1 cup of green peas (if frozen, thawed first)
  • 1 tsp of turmeric powder
  • 1/4 cup curry leaves
  • 3 Tbsp grape seeds oil


  • Generous amount of fried-shallot crisp (available at Asian grocery)
  • 1 lime (cut into wedges)
  • Fried eggs (optional)


  • Cook your rice with rice cooker or if you don’t have one, put a washed rice in a saucepan and add the water. Bring to the boil and simmer uncovered until all liquid has been absorbed and the rice is cooked through and fluffy. Set aside to cool down completely. It’s best you do this overnight
  • Preheat a wok or large pan. Add in the oil. Add shallots cook until it starts to change in color and turn translucent, about 2-3 minutes
  • Add in chopped chili, curry leaves, and turmeric powder and continue to saute until fragrant.
  • Add in the rice and stir to mix everything. The rice will start to turn yellow too. Add in the green peas and canned tuna. Continue to cook and stir on high heat. Turn off the heat and sprinkle on generous amount of fried shallot crisp and serve immediately with fried egg on each serving if you want to. Squeeze on some lime for a little surprise (good surprise)