Carrots add character: this colorful combo is fried egg, fried rice, salad and a chicken leg with a slightly spicy salsa of tomato, onion and carrot cubes.
It’s served in a “hot pot”, I presume for looks, as it’s all fried in the wok (except for the salad, derrr) at the restaurant”s streetfront kitchen.
Big serve, big taste, big value at USD3.40. I’ll be back again …
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