Ingredients
Scale
Chicken
- 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced
- 1 tbsp dark soy sauce
Stir-fry
- 2 tbsp olive oil
- 1 onion, finely chopped or finely sliced
- 3 garlic cloves, finely chopped
- 1 tbsp brown sugar
- 1 tbsp all-purpose soy sauce
- 4 cups (800 g) cooked rice
- 1 tbsp dark soy sauce
- 4 fried eggs, to serve
- Crispy fried shallots, to serve (optional)
- Sambal oelek, to serve (optional)
- Sliced cucumber and tomato, to serve (or any vegetables of your choice)
Instructions
- In a medium bowl, combine the chicken with the dark soy sauce.
- Heat a large, heavy-based frying pan over medium–high heat. Add the olive oil, onion and garlic and cook for 1–2 minutes until fragrant.
- Add the chicken and cook, stirring, for 3–4 minutes.
- Add the brown sugar and all-purpose soy sauce. Cook, stirring, for 30 seconds, until the sugar is dissolved.
- Add the cooked rice and stir until well combined. Stir through the dark soy sauce.
- Serve topped with a fried egg, crispy fried shallots and sambal oelek (if using). Serve slices of cucumber and tomato on the side or any vegetables you choose.
Notes
MAKE AHEAD
Cook the fried rice (without the fried eggs on top) and let it cool completely. Store in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months. Thaw overnight in the fridge and reheat in a pan or microwave until steaming hot. Fry the eggs on the day of serving.
LEFTOVERS
Refrigerate leftover fried rice for up to 2 days. Reheat in the microwave or a frying pan with a splash of water or oil until piping hot. Not suitable for freezing once reheated.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: fried rice
- Method: pan
- Cuisine: Indonesian