Preparation: 15 minutes l Cooking: 15 minutes
Ingredients (serves 4)
2 tablespoons peanut oil
4 eggs, lightly beaten
250g chicken breast, thinly sliced
1 red capsicum, diced
1 cup frozen peas
4 shallots, thinly sliced
150g sugar snap peas, blanched
2 garlic cloves, crushed
450g pkt microwave jasmine rice, warmed 1‚ÅÑ4 cup kecap manis (sweet soy sauce)
2 tablespoons Chinese rice wine
1 teaspoon sesame oil
Toasted sesame seeds, to serve.
- Heat 2 teaspoons peanut oil in a wok or large deep non-stick frying pan over medium heat. Add 2 eggs and swirl around the pan to form a thin omelette. Cook for 1-2 minutes or until just set. Transfer to a board, roll and slice thinly. Repeat with 2 teaspoons oil and remaining eggs to make 2 omelettes.
- Add remaining peanut oil to wok and return to high heat. Stir-fry chicken for 2-3 minutes or until golden. Add capsicum, peas, half the shallots, sugar snap peas and the garlic and stir-fry for 1-2 minutes or until just tender. Add rice and stir-fry for 2 minutes or until heated through.
- Mix together half the kecap manis, rice wine and sesame oil and add to the wok, tossing gently until well combined. Fold through half the sliced omelette.
- To serve, divide the rice between bowls and top with remaining sliced omelette, remaining shallots and scatter of sesame seeds. Drizzle with remaining kecap manis.