Ingredients
| 600 g | Chicken breasts, sliced into thin strips (Main) |
| 1 dash | Oil, for frying |
| 1 tsp | Ground coriander |
| 1 tsp | Ground cumin |
| 1 | Onion, chopped |
| 1 | Spring onion, chopped |
| 1 piece | Ginger, thumb sized, peeled and chopped |
| 1 clove | Garlic, minced |
| 1 | Red chilli, chopped |
| 12 | Prawns, shells removed and deveined (Main) |
| 1 tsp | Fish sauce |
| 3 Tbsp | Kecap manis |
| 3 | Eggs, beaten |
| 6 cups | White rice, cooked |
Directions
- Place the chicken strips in a bowl and coat with the coriander and cumin. Season well and set aside.
- In a large wok or wok-style pan heat some oil, add the onion and stir-fry for 2 minutes or until the onions are just turning translucent. Add the ginger, garlic and red chilli and stir-fry for a further 2 minutes.
- Add the chicken and cook in a high heat for 5 minutes until nearly cooked through. Add the prawns and cook for a further 3-4 minutes or until they are nearly cooked through, add the fish sauce and toss.
- Add the rice and toss the meat and vegetables through, followed by the kecap manis. Once all are combined, pour the egg over the rice and toss until cooked through.