Follow these steps for perfect results
Vegetable or peanut oil
Bacon
cut into thin strips
Carrot
finely chopped
Celery stalk
finely chopped
Garlic
thinly sliced
Napa cabbage
finely shredded
Cooked long grain white rice
Leftover cooked chicken
chopped
Kecap manis
Fish sauce
Eggs
at room temperature
Beansprouts
rinsed
Store-bought satay sauce
Cilantro sprigs
Heat a wok or large skillet over moderate heat.
Add 1/2 tbsp oil; swirl to coat surface.
Add bacon; stir-fry 2 mins, or until browned. Transfer to a bowl.
Add another 1/2 tbsp oil to wok.
Add carrot and celery; stir-fry 3 mins, or until carrot is tender.
Add garlic; stir-fry until fragrant.
Return bacon to wok with cabbage, rice, and chicken.
Stir-fry 3 mins, or until chicken is heated.
Add kecap manis and fish sauce; stir-fry until combined; season.
Transfer to a large bowl; cover with foil to keep warm.
Place 1 tbsp oil in a large non-stick skillet over moderately high heat.
Crack eggs into pan; cook 2 mins, or until whites are set.
Spoon fried rice into shallow serving bowls.
Top each with a fried egg, sprouts, satay sauce and cilantro.
Serve immediately.
Expert advice for the best results
Use day-old rice for best results.
Adjust the amount of satay sauce to your liking.
Add other vegetables such as peas or corn.
Everything you need to know before you start
15 mins
The rice can be cooked ahead of time.
Garnish with extra cilantro and a drizzle of satay sauce.
Serve with a side of steamed vegetables.
Pair with a cold beer.
Pairs well with the savory and slightly sweet flavors.
Discover the story behind this recipe
Popular street food dish.
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