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Ingredients
Scale
- 300 g (2 cups) cooked jasmine or basmati rice, preferably chilled
- 200 g (½ lb) chicken breast, thinly sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red chili, sliced (optional, adjust to taste)
- 1 medium carrot, julienned
- 100 g (1 ⅓ cups) cabbage, shredded
- 2 eggs, lightly beaten
- 3 tablespoons kecap manis (Indonesian sweet soy sauce)
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon shrimp paste (optional)
- Salt and pepper to taste
- Fresh cucumber slices and fried shallots for garnish
Instructions
- Gather all ingredients for easy preparation.
- Heat 1 tablespoon vegetable oil and stir-fry chicken for 4–5 minutes until cooked, then set aside.
- In the same pan, sauté garlic, onion, and shrimp paste for 2 minutes until fragrant.
- Add chili, carrot, and cabbage; stir-fry for 3–4 minutes.
- Scramble beaten eggs in the pan, then mix with vegetables.
- Combine chicken and chilled rice, adding kecap manis and soy sauce; heat through.
- Serve garnished with cucumber slices and fried shallots.
Notes
Use day-old rice for best texture.
Adjust spice level based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Indonesian
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 24
- Cholesterol: 150