Anti-inflammatory, Gluten & Dairy Free
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 30-40 mins
- Yield: 5–6 serves 1x
1.5 cups basmati rice, cooked in 3 cups water
2.5 Tbsp kecap manis
2 Tbsp dark soy sauce
2 Tbsp sweet chilli sauce
1/4 cup peanut oil
4 eggs, lightly beaten
1 brown onion thinly sliced
1 tsp sambal olek
3 cloves garlic, finely chopped
1 tsp shrimp paste
1 carrot, peeled & finely chopped
2 chicken breast fillets, finely sliced in small pieces
3 spring onions, thinly sliced
1/4 Chinese wombok cabbage
Fried shallots to serve.
Cook the rice in rice cooker. Drain & fluff rice with a fork. Cool to room temperature.
Combine kecap manis, dark soy and sweet chilli sauce in a jug. Set aside.
Heat wok until hot. Add 1 tsp oil & swirl to coat.
Add 1/4 of beaten egg mixture & swirl to form a thin omelette Cook for 30 seconds.
Repeat 3 more times. When cool, roll up each omelette and thinly slice crossways.
Heat remaining oil & add onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry 1 minute.
Add chicken. Stir-fry 2 mins until sealed.
Add rice, soy mixture, spring onions and cabbage.
Stir-fry 3-4 mins. Toss in most of omelette. Serve on plates, top with omelette & fried shallots.
Serves an army of hungry people!