Dining Out

Chicken fried rice with sliced egg omelette

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.