Ingredients
- 500 g cold cooked rice or leftover rice
- 3 table spoon vegetable oil
- 2 eggs
- 4 shallots, peeled and sliced
- 2 cloves of garlic, peeled & sliced
- 2 - 4 red chilies, minced
- 2 teaspoons dried shrimp paste, roasted
- 200 g chicken meat, diced
- 200 g thinly sliced cabbage
- 1 teaspoon salt
- 1 tablespoon Indonesian sweet soy sauce (kecap manis)
- Sliced cucumber & sliced tomato to garnish
How To Make
- Flake the rice with your fingers or fork to separate the grains.
- Heat vegetable oil in cooking pan and fry the egg. Remove the egg from the heat and set aside.
- Heat the remaining vegetable oil in cooking pan over medium heat and stir fry the garlic, minced chilies, dried shrimp. Fry 1-2 minutes or until you can smell fragrant.
- Put the diced chicken until almost cooked around 3 minutes, add the sliced cabbage and continue to stir fry around 2 minutes until the cabbage is almost wilted.
- Add the rice, Indonesian sweet soy sauce, and salt. Then, stir fry briskly around 2 minutes until all the ingredients mixed and heated through.
- Put the fried rice to serving dish and top with fried egg, cucumber, and tomato slices.