Ingredients
Rice
350g (1¾ cups) Jasmine Rice, Washed
600ml Cold Water
Pinch of Salt
Protein
800g (1.8lb) Chicken Thigh, Boneless & Skinless, Small Dice
2 tsp (10ml) Neutral Oil
Salt & Pepper
Aromatics
4 Garlic Cloves, Finely Minced
3 Shallots, Finely Sliced
1 Red Chilli, Finely Sliced (Optional)
Vegetables
350g (12.3oz) Frozen Mixed Vegetables
Sauce
3 Tbsp (60ml) Kecap Manis
1 Tbsp (15ml) Light Soy Sauce
1 tsp (5ml) Fish Sauce
1 tsp (5g) Sambal Oelek
½ tsp (3g) Shrimp Paste (Optional)
Egg
5 Eggs
Garnish & Finish
3 Spring Onions, Finely Sliced
Fried Shallots
Method
1
Rinse rice until mostly clear. Add to a pot with water and salt. Bring to a boil, cover, reduce to low and cook for 12 minutes. Rest covered for 5 minutes. Spread on a tray to release steam then chill in the fridge or freezer.
2
Heat a large pan or wok over medium-high heat. Add oil and cook the diced chicken with salt and pepper until browned and cooked through, about 5–6 minutes. Remove and set aside.
3
In the same pan, add the garlic, shallots and chilli. Cook for 1 minute until fragrant. Add the frozen vegetables and cook for 2–3 minutes until heated through and any moisture has evaporated.
4
Return the chicken to the pan. Add the chilled rice and break it up with a spatula, tossing over high heat so the rice fries rather than steams.
5
Add the kecap manis, soy sauce, fish sauce, sambal and shrimp paste. Toss well until the rice is evenly coated and slightly caramelised. Cook for 2–3 minutes until hot and fragrant. Stir through spring onions and divide evenly between five containers.
6
Fry the eggs in a separate pan in a little oil until whites are set and edges are lightly crisp. Place one fried egg on top of each portion. Finish with fried shallots and extra spring onion. Cool completely before sealing and refrigerating.
Storage & Reheating
Store in the fridge for up to 4 days.
Microwave until hot, stirring halfway. Fry a fresh egg on the day if preferred.
