2 tbsps. garlic flavor margarine
1 tbsp. + 1 tsp. Thai shrimp paste
4 cups rice, cooked



Toppings:
2 tbsps. dried alamang, fried
1/4 cup toasted peanuts, coarsely chopped sprigs of coriander leaves

5-6 pieces shallots, sliced
1 pack chicken tocino, fried and sliced into strips
1/2 pc. green mango, julienned
2 pcs. egg, fried & sliced into strips
stalks of spring onion, chopped
pinch of toasted sesame seeds

Heat margarine in a skillet. Add the shrimp paste and cooked rice. Stir-fry half of the topping ingredients until well-blended. Place rice on a serving plate, top with other half of the topping ingredients. (Makes 6 servings)