A quick and flavorful Indonesian fried rice dish featuring tender chicken, aromatic spices, and fresh vegetables, finished with a savory-sweet sauce and garnished with crisp cucumber and spring onions.
Ingredients extracted via AI
cucumbersspring onionsred chili pepperwhite onionoilchicken breastsgarlicginger2 eggs250 g ricemayonnaise2 PL dark soy sauce1 PL honey1 PL fish sauce
Procedure generated via AI
Thinly slice the cucumbers and spring onions, then set them aside in a bowl for garnish.
Chop the red chili pepper; include the seeds if you want extra heat, or remove them for a milder dish.
Finely chop the white onion to avoid large chunks in the rice.
Heat oil in a large wok or frying pan over medium-high heat.
Add very thin strips of chicken and stir-fry until fully cooked through.
Add the chopped onion, chili, garlic paste, and ginger paste to the wok; stir-fry for about 30 seconds until fragrant.
Pour in two beaten eggs and let them cook undisturbed for about a minute to set.
Stir the eggs gently as they cook to combine with the chicken and vegetables.
Add 250 grams of pre-cooked, cooled rice to the wok.
Stir in a cup of mayonnaise or two tablespoons of dark soy sauce mixed with one tablespoon of honey and one tablespoon of fish sauce.