Preparation time: 15 minutes
Cooking time: 20 minutes
Serving size: 5 person
Prepared by: Chef Rohani Jelani
Cost: RM13.00
Ingredients:
3 tbsp oil
4 cloves garlic, finely chopped
200 g boneless chicken, cut into 1 cm cubes
1 small carrot, finely cubed
5 long beans, thinly sliced
5 red bird chillies, thinly sliced
3 tbsp Kimball Tomato Ketchup
1 tbsp Kimball Oyster Flavoured Sauce
5 cups cooked rice
2 cups kangkong, plucked into 5 cm lengths
1 tbsp fish sauce
1 tsp ground black pepper
5 – 6 kaffir lime leaves, finely shredded
3 tbsp crisp fried shallots
For garnish:
3 tbsp oil
4 – 5 fried eggs
2 – 3 tbsp thick caramel sauce
1 cucumber, sliced
2 – 3 tbsp crisp fried shallots
4– 5 lime wedges
Method :
1. Heat oil in a wok over medium-high heat and fry garlic till golden brown. Add chicken, carrot, beans and bird chillies. Stir-fry 10 minutes, then add Kimball Tomato Ketchup and Kimball Oyster Flavoured Sauce. Leave it to cook for 5 minutes.
2. Add rice and stir-fry on high heat for 10 minutes, adding kangkong, fish sauce, black pepper and kaffir lime leaves after 5 minutes. Turn off heat.
3. Serve fried rice with the fried egg drizzled with thick caramel cauce and garnish with cucumber slices, fried shallots and a wedge of lime. Serve immediately.