1 ½ cups long-grain white rice
2¼ cups water
2 tbsp vegetable oil
2 cloves garlic, crushed
1 long red chilli, deseeded, finely chopped
2 large carrots, peeled, finely chopped
250 g chicken breast fillet, thinly sliced
1 bunch bok choy, shredded
100 g green cabbage, finely shredded (1 cup)
3 green spring onions, diagonally sliced
2 tbsp tomato sauce
2 tbsp soy sauce
1 tbsp kecap manis
1 tbsp fish sauce
Thinly sliced red chilli, to garnish (optional)
- Place rice and water in a large saucepan. Bring to boil. Simmer, covered, for about 12 minutes. Remove from heat. Stand, covered, for 5 to 10 minutes. Spread out onto a tray. Refrigerate, uncovered, for 3 hours, or overnight, to dry out.
- Heat half the oil in a non-stick wok over a high heat until hot. Add garlic, chilli and carrots. Stir-fry for 1 minute. Add chicken. Stir-fry for a further 2 minutes, or until almost cooked.
- Add rice, bok choy, cabbage, onions and combined sauces. Stir-fry for 5 minutes, or until chicken is cooked and vegetables are wilted. Cover to keep warm.
Heat remaining oil in a large, non-stick frying pan until hot. Crack eggs, one at a time, into pan. Cook on one side only, for about 3 minutes, or to your liking.
Serve eggs over rice. Garnish with chilli (optional).