Ingredients
Chicken
-
2 boneless, skinless chicken thighs
-
1 tbsp kecap manis (sweet soy sauce)
-
1 tsp sesame oil
Rice
For best results use rice that has been cooked and completely cooled.
2 tbsp vegetable or olive oil1 brown or red onion, diced
2 cloves of garlic, minced
1 long, red chilli finely diced (optional)
1/2 cup grated carrot
3 cups cooked, cold long grain rice
2 tbsp oyster sauce
2 tbsp kecap manis
Fried eggs, crispy shallots, sliced cucumber and tomato, to serve
Method
-
Cut the chicken thighs into cubes and place in a bowl with the kecap manis and sesame oil. Set aside to marinate while you prepare the other ingredients.
-
Heat the oil in a large frying pan over a medium to high heat.
-
Add the onion and sauté for 1-2 minutes.
-
Add garlic and chilli (if using) and stir for about 30 seconds until fragrant.
-
Add the marinated chicken and cook, stirring occasionally until cooked through and beginning to caramelise.
-
Stir in the carrot, then add the rice, oyster sauce and kecap manis. Break up any clumps of rice and cook until the sauce is reduced and the rice is hot and thoroughly coated.
-
Top each portion with a fried egg and crispy shallots.
-
Serve with sliced cucumber and tomato on the side.
