Ingredients
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- 1 tbsp coconut oil
- 500 g chicken breast, finely chopped
- 3 eggs
- 7 g ginger, crushed
- 7 g garlic, crushed
- 1 small onion, finely chopped
- 1 red chilli, sliced
- 3 tbsp kepcap manis* or 2 tbsp dark soy sauce and 1 tbsp honey
- 1 tbsp fish sauce
- 250 g basmati rice, raw weight, cooked then chilled (READ the bit above this section about why you MUST use cold rice)
- Spring onions, for garnish
- Cucumber, for garnish
Instructions
Heat the coconut oil in a wok on a very high heat until it begins to smoke.
Add the chicken and fry until golden brown.
Move to the edge of the wok and add the garlic, ginger, onion and chilli. Lightly fry for a minute.
Add the eggs and let them sit for 30 seconds or so, without moving them. Partially mix, then let them set again, repeat this a few times until they're cooked though. If you just mix them straight into the mixture they won't cook properly and will go all weird.
Add the chilled, cooked rice, fish sauce and the kepcap manis. Fry, mixing continuously for 2-3 minutes.
Serve. Garnish with a fried egg on top, cucumber and spring onions
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Poultry
- Method: Hob
- Cuisine: Indonesian
Nutrition
- Serving Size: 1
- Calories: 494
- Fat: 10g
- Carbohydrates: 63g
- Protein: 38g
