Who doesn’t love a fried rice, especially one that is fragrant and spicy. Perfect for carb loading on a cold day. It also helps that it is ready in under 30 minutes, if that! You can also use leftover roast or any other meat and vegetables to create this! Get creative!
INGREDIENTS
2 boneless chicken thighs
2 tbs Jimmy’s Sate Sauce
1 tsp sesame oil*
2 tbs light soy sauce*
2 tbs oil
2 lemongrass (use the fat bottom half), finely chopped
Thumb Size ginger, finely chopped
3 garlic cloves, finely chopped
2 tbs kecap manis
400g cooked Jasmine rice
4 medium eggs
*We recommend Amoy brand
METHOD
STEP 1
Dice the chicken thighs into 1 cm cubes and marinade with sesame oil and 1 tbs of light soy sauce. Set aside for 10 minutes.
STEP 2
Heat oil in a wok or deep frying pan on high heat, add the chopped lemongrass, ginger and garlic. Saute for 2 minutes till softened and fragrant.
STEP 3
Add the chicken and brown them off with the aromatics till they are opaque and cooked through. Add Jimmy’s Sate Sauce and kecap manis. Cook the chicken in the sauces for 1 minute.
STEP 4
Add the cooked rice and the remaining 1 tablespoon of soya sauce. Incorporate the rice with the chicken mixture and fry on high heat for 2 - 3 minutes till the rice is piping hot and there are no white grains left. Taste and add more soya sauce if required.
STEP 5
Heat a frying pan with 1 tbs of oil and fry the egg, sunny side up, undisturbed for 2 minutes till the edges are crispy. Serve on top of the rice.
