Ingredients
Units
Scale
Chicken
- 500 g chicken breast, sliced thinly
- 1 tbsp dark soy sauce
Stir-fry
- 2 tbsp olive oil
- 1 onion, finely sliced
- 3 garlic cloves, finely chopped
- 1 tbsp brown sugar
- 1 tbsp all-purpose soy sauce
- 4 cups cooked rice
- 1 tbsp dark soy sauce
- 4 fried eggs, to serve
- Fried shallots, to serve (optional)
- Sambal chilli, to serve (optional)
- Sliced cucumber and tomato, to serve (or any vegetables of your choice)
Instructions
- In a medium-sized bowl, combine the chicken breast with the dark soy sauce.
- Heat a large skillet on medium-high heat. Add the olive oil, onion and garlic. 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, fried shallots and sambal chilli (if using). Serve slices of cucumber and tomato on the side or any vegetables you choose.
Notes
MAKE AHEAD
Refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.
LEFTOVERS
Refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: fried rice
- Method: pan
- Cuisine: Indonesian