This is a deeply satisfying dish and almost anything can be added to the pan – perfect dish to use up any leftovers.

Prep: 20 minutes
Cooking: 30 minutes
Serves 4

Ingredients:

  • 300g long grain rice, cooked
  • 2 tablespoons of garlic oil
  • 300g chicken breast, cut into strips
  • 300g raw prawns
  • 1 carrot, cut julienne (pickled - optional)
  • 1/2 small cucumber, cut julienne (pickled - optional)
  • 1/4 small Chinese cabbage, cit into thin strips
  • Chopped coriander

Sauce:

  • 1 teaspoon of shrimp paste
  • 3 tablespoons of kecap manis (Indonesian sweetened and aromatic soy sauce)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chilli paste
  • 2 tablespoons of tomato paste
  • 1 teaspoon of sambal oelek
  • To serve: 4 fried eggs, sliced spring onion and fresh chilli

Method

Start by thoroughly combining the sauce ingredients
Preheat the oil in a pan and fry the chicken strips for 4-5 minutes before adding the prawns
Cook for another 5-6 minutes until golden and just cooked
Remove the meat from the pan and add more oil of the pan is dry
Add the rice and fry for a couple of minutes before adding the sauce ingredients and a splash of water
Once the rice is piping hot, add the meat back into the pan along with the cabbage and heat everything thoroughly and check that everything is cooked through and hot
Divide between 4 bowls
Serve topped with a fried egg, carrots and cucumber julienne, spring onions, chilli and coriander.

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