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Asian style Chicken Fried Rice

Course: Main Course
Cuisine: Asian

Ingredients

  • 5 cups cooked medium grained rice
  • 4 eggs
  • Vegetable oil; for frying the eggs and making the rice
  • 500 gms chicken thigh skinless & boneless; thinly sliced
  • 1 large brown onion; finely sliced
  • 3 garlic cloves; finely chopped
  • 1 long red chilli; finely sliced
  • ½ tsp turmeric powder
  • 1 ½ tsp shrimp paste
  • 3 baby bok choy; slice the light green part and tear the leaves coarsely
  • 3 tbsp soy sauce
  • 2 tsp kecap manis sweet soy
  • Salt to season
  • Fried shallots
  • 4-5 sprigs fresh coriander leaves
  • Sambal oelek to serve
  • Lebanese cucumber; to serve

Instructions

  • Heat 1/3 cup vegetable oil in a large wok till smoking hot. Add the chicken pieces and season lightly with salt. Cook till the chicken is just about done; remove and keep aside.
  • In the same wok (add more oil only if necessary), add the onions, garlic, chillies and sauté on medium heat till the onions are softened.
  • Lower heat and add the shrimp paste and turmeric. Break down the shrimp paste using the back of the ladle and mix well to combine. Cook for about 1 minute till it gets aromatic.
  • Next add the cooked chicken pieces along with the light green stalks of the bok choy; toss and stir fry for 30 seconds.
  • Add the cooked rice, soy sauce and kecap manis. Toss well to combine and finally add the bok choy leaves. Mix well and stir fry for about a minute.
  • Once the rice is done, fry the eggs to your individual preferences.
  • To serve, place the fried rice in a bow and top with fried egg, cucumbers, coriander, sambal oelek, shallots and kecap manis.
  • Tuck in!