I came across this recipe in the Straits Times a long time ago. I had made it couple of times, but unfortunately I have misplaced the recipe. At that time, I felt it was a nice twist to the usual mee goreng (mee is for noodles and goreng means fry) and only later on did I realize that it’s pretty much similar to the Sri Lankan dish called Kothu Prata.
My sister remembers making this dish but she too has misplaced the recipe but she remembers it far better than me. So, this is our “brainstormed” take on a misplaced recipe 😂.
For this recipe, you may use frozen pratas or buy them from the mama shop from the food court/hawker center.
- Prata – 6 pieces (store bought or frozen based on 2 pieces per person)
- Carrot – 1, chopped
- Cabbage – small piece, chopped
- Beans – handful, chopped
- Onion – 1 medium, chopped
- Fennel seeds – 1 tsp
- Eggs – 3
- Chilli sauce – 3 tbsp
- Tomato ketchup – 3 tbsp
- Curry powder – 3 tbsp
- If using frozen prata, heat them up as per instructions in the packet and cut them up into small pieces. If you are using the ones from the food court, just cut them into small pieces and keep them aside.
- Heat oil in a wok and add the fennel seeds when hot.
- Once it crackles, add the onion and fry till it’s brown.
- Then add all the veges and let it cook for about 2-3 mins.
- Add salt halfway and stir well.
- Now add the tomato sauce, chilli sauce and curry powder and stir well.
- Add the prata and continue stirring till it’s well combined.
- Make a well in the center and add the eggs and scramble them in the well and mix well with the prata.
- Adjust the taste as required.