A modified recipe from Waitrose Food magazine.
Serves 4, or 2 normal people with hearty appetites.
Preparation – 15 minutes
Cooking – 30 minutes
Note – where the recipe says “finely sliced”, it means sliced, not chopped.
- 2 shallots, finely sliced
- 4 garlic cloves, crushed
- 2 Thai red chillies, finely sliced – more if you’re up for it.
- 1 and a half peppers, finely sliced. Yellow and orange work best for appearance
- 400g chicken breast, cut into cubes of about 1.5cm
- 200g spring greens, sliced into ribbons
- 1 bunch spring onions, sliced on an angle into 2cm pieces
- 3 tbsp ketjap manis, maybe a little extra
- half tbsp nam pla fish sauce, or perhaps a little more
- 2 x 250g pouches of cooked basmati rice
- 4 eggs, lightly beaten
- 50g salted cashews, roughly chopped or broken
- coriander leaves for garnish
- oil for frying
- Heat a tbsp of oil in a non-stick frying pan over a medium-high heat and fry the chicken until thoroughly cooked and just a hint of golden brown. This should take 6-8 minutes.
- Meanwhile, heat about a tbsp of oil in a very large wok or frying pan over a medium-high heat.
- Add the shallots, garlic and chillies. Fry for 3 minutes, stirring to stop any burning.
- Add the pepper with 1-2 tbsp water and fry for a further 3 minutes until soft.
- Add the spring onion, and fry for a minute.
- Add the spring greens, ketjap manis, fish sauce, 2-3 tbsp water and the rice to the shallot mixture. Stir everything together and ensure it is all heated through.
- Season the beaten eggs. Push the rice/vegetable mixture to one side of the pan and pour the eggs into the space.
- Cook until the egg is almost set, stirring gently all the while (watch the rice/vegetable mix to ensure it doesn’t burn). Then break up the egg and mix it together with the rice/vegetable mixture.
- Stir in the fried chicken.
- Serve in bowls, sprinkled with the cashews and coriander.
Serve with crisp white wine, or a full red wine. Or crisp cold beer.