Ingredients
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1 tablespoon vegetable oil
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2 eggs, lightly beaten
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2 chicken thigh fillets, trimmed, cut into 2cm pieces
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1 brown onion, halved, thinly sliced
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2 garlic cloves, crushed
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2 rashers rindless shortcut bacon, chopped
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2 small carrots, finely chopped
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4 cups cooked white long-grain rice (see note)
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300g peeled cooked prawns
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1 small red capsicum, finely chopped
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1/2 cup frozen peas
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2 tablespoons kecap manis
Method
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1Heat a wok over medium heat. Add 2 teaspoons oil. Swirl to coat. Add egg. Swirl to coat base. Cook for 1 minute. Transfer to a board. Roll up. Cut into thin strips.
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2Increase heat to high. Add remaining oil. Add chicken. Stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a plate. Add onion, garlic, bacon and carrot to wok. Stir-fry for 2 to 3 minutes or until onion has softened.
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3Add rice, prawns, capsicum, peas and kecap manis. Stir-fry for 1 minute. Return chicken and three-quarters of the egg. Stir-fry for 3 minutes or until heated through. Spoon onto plates. Top with remaining egg. Serve.
Source: taste.com.au
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