INGREDIENTS
Rice
2 cup Jasmine Rice
Water
1 tsp Cooking Salt (or 0.5 tsp Table Salt)
1 tsp Chicken Stock Powder
0.5 tsp White Pepper
Aromatics
2x Shallots (or 1x medium onion)
2x Red Chilies (fewer or more depending on spice tolerance)
6 cloves Garlic
Vegetables
1/2 medium Carrot
1 leaf Green Cabbage
2x Spring Onions
Proteins
4x Eggs
300g / 10.6oz Chicken Breast
Salt
Sauces
2 tbsp Kecap Manis (sweet soy sauce)
2 tbsp Soy Sauce
For Cooking
3 tbsp Cooking Oil (e.g. Vegetable, Canola, Sunflower etc.)
METHODS
Step 1: Prepare the rice (if not using leftover rice)
Wash the rice 3-4 times and strain
Add washed rice to a pot or rice cooker and cover with 1-2cm / 0.5in water
If using a pot, bring to a boil over high heat
Cover with a lid and cook for 10 minutes over low heat
Allow to rest with the lid on for a further 10 minutes
Add the salt, chicken stock powder & white pepper to the cooked rice and mix through
Spread out on a tray to cool. Separate into two halves for easy access when cooking
Step 2: Prepare the vegetables
Slice the carrot and cabbage into thin strips and set aside
Step 3: Prepare the proteins
Crack eggs into a bowl. Whisk to combine and set aside
Dice the chicken into approximately 2cm / 1in cubes
Season the chicken with salt and mix to combine
Step 4: Cook the chicken
Heat a wok over high heat (if using a carbon steel wok, heat until smoking)
Add 1 tbsp of cooking oil and swirl to coat the surface
Add the diced chicken and spread into an even layer on the surface of the wok. Leave for 1-2 minutes, or until seared
Stir-fry the chicken until fully cooked and remove from the wok
Step 5: Cook the fried rice
Scrub the wok with water (if dirty) before returning it back to the stove over medium heat
Add 1 tbsp of cooking oil and swirl to coat the surface
Fry half the aromatic paste for 1-2 minutes
Add half the beaten eggs and stir until half cooked
Add half the cooled rice and stir fry over high heat until the grains are loose and separated
Turn the heat to low and add half the sliced carrot & cabbage, half the seared chicken, half the chopped spring onion, 1 tbsp of kecap manis, and 1 tbsp soy sauce (add soy sauce around the edges of the wok)
Stir fry for another 1-2 minutes and remove from the wok into two containers
Repeat the same process with the remaining ingredients
Step 6: Storing & serving
Allow the fried rice to cool for 10-15 minutes before adding lids to the containers
Store in the fridge for up to one week
To serve, microwave to reheat and enjoy!
Enjoy as is, or top with extras such as a fried egg, fresh vegetables, pickled vegetable, fried shallots etc.
VIDEO
NUTRITION
Servings: 4
Nutrition per serving (not including additional toppings):
Calories - 659
Protein - 31.0g
Carbohydrate - 91.3g
Fat - 17.5g