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Recipe

• 250g diced chicken tenderloins
• 3 eggs, scrambled
• 4 tbspn sambal (2 to cook with, 2 to serve with)
• 1 onion, diced
• ¼ red capsicum, diced
• 3 cloves of garlic, diced
• 1/2tsp shrimp paste
• 4 tsbpsn kecap manis
• 1 pinch MSG (optional)
• 1tbspn sesame oil
• 2 cups of day old cooked rice (2 cups uncooked – equiv to 4 cups cooked)
• 1tsp white pepper
• 1 finely chopped spring onion
•


Method:
• Place your wok on high heat with 4 tsbpn flavourless cooking oil and add the diced onion. Fry the onion until becoming translucent at the edges.
• Add the eggs for 30 seconds to scramble, then the chicken and sambal. Combine and fry for 2-3 min.
• Add in the garlic, capsicum, MSG, white pepper and shrimp paste and stri fry for 2-3 min.
• Add in the cooked rice, sesame oil and kecap manis and stir fry for another 3-4 min or until it is evenly brown and glossy.
• Serve with extra sambal on the side and chopped spring onion on top