Indonesian-style fried rice tossed over high heat with chicken, onion, garlic and chili, glazed with soy sauce and brown sugar and topped with a fried egg.
Ingredients
Instructions
- 1
Cut the chicken breast into small cubes. Finely chop the onion, garlic and chili peppers.
- 2
Stir the soy sauce, brown sugar and fish sauce together in a small bowl until the sugar dissolves.
- 3
Heat 2 tablespoons of the sunflower oil in a wok or large skillet over high heat. Stir-fry the chicken for 5-6 minutes until cooked through and lightly browned, then remove to a plate.
- 4
Add 1 more tablespoon of oil to the pan. Cook the onion for 3 minutes, then the garlic and chili for 1 minute.
- 5
Add the rice and stir-fry over high heat for 3-4 minutes, breaking up any clumps. Add the sauce and chicken and toss for 2-3 more minutes until the rice is evenly colored.
- 6
In a separate skillet, heat the remaining oil and fry the eggs for 3 minutes, until the whites are set and the yolks still runny.
- 7
Slice the cucumber and tomato. Divide the rice among plates, top each with a fried egg and serve with the cucumber and tomato on the side.
Nutrition
Per serving
| Calories | 566 kcal |
|---|---|
| Protein | 25 g |
| Carbs | 69 g |
| Fat | 21 g |
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