Ingredients Jump to Instructions ↓

  1. 5 cups (500 g) cold cooked rice or leftover rice

  2. 3 table spoon oil

  3. 2 eggs

  4. 4 shallots , peeled and sliced

  5. 2 cloves of garlic , peeled & sliced

  6. 2 - 4 red chillies , minced

  7. 2 teaspoons dried shrimp paste, roasted

  8. 200 g chicken meat, diced

  9. 200 g thinly sliced cabbage

  10. 1 teaspoon salt

  11. 1 tablespoon indonesian sweet soy sauce ( kecap manis )

  12. Slice cucumber & sliced tomato to garnish

Instructions Jump to Ingredients ↑

  1. Flake the cold rice with a fork or fingers to separate the grains. Set aside Grease the non stick skillet with vegetable oil and fry the egg. Remove from the heat and set aside.

  2. Heat the remaining oil in the wok over medium heat and stir fry the shallot, garlic, minced chillies, dried shrimp paste 1-2 minutes or until fragrant.

  3. Add the chicken dice until almost cooked around 2 minutes, add the cabbage and continue to stir fry until the cabbage is almost wilted around 2 minutes Add the rice, salt and Indonesian sweet soy sauce (kecap manis) and stir fry briskly until all the ingredients mixed well and heated through, about 2 minutes.

  4. Remove from the heat.

  5. Transfer the fried rice to serving dish and top with fried egg and if liked garnish with cucumber & tomato slices.


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