Prep 15 mins | Cook 5 mins | Serves 4
For a spicier flavour, add a thinly sliced long red chilli.
2 tbs vegetable oil
1 tsp sesame oil
4 free-range eggs
1 chicken breast fillet, cut into 2cm pieces
2 garlic cloves, crushed
3 green onions (shallots), thinly sliced
1 carrot, sliced lengthways into thin ribbons (use a vegetable peeler)
2 cups finely shredded Chinese cabbage
100g snow peas, trimmed and sliced lengthways
3 cups cooked cold jasmine or brown rice *
2 tbs kecap manis
1 tbs reduced salt soy sauce
1 cup bean sprouts, trimmed
1 Lebanese cucumber, halved lengthways and thinly sliced
1/4 cup chopped roasted peanuts (optional)
Step 1: Heat 1 tbs vegetable oil and the sesame oil in a wok over high heat. Fry the eggs, one at a time in wok for 2-3 minutes until golden around the edges.
Transfer to a tray and keep warm.
Step 2: Heat remaining 1 tbs oil in the wok over high heat. Add chicken, garlic
and green onions. Stir-fry for 2-3 minutes until chicken is almost cooked through. Add carrot, cabbage and snow peas to wok. Stir-fry for 2 minutes.
Step 3: Toss through rice, kecap manis and soy sauce and stir-fry for 2-3 minutes until hot. Divide rice mixture among serving bowls. Top each with bean sprouts, a fried egg, cucumber and a scattering of peanuts (if liked).
*Cook 1½ cups rice, following packet directions, to make 3 cups cooked rice. Chill the cooked rice well before using – overnight is best.