Ingredients
- 4 cups Jasmine rice steamed
- 6 eggs lightly beaten
- 6 chicken thigh fillets thinly sliced
- Lee Kim Kee gluten free soy sauce to taste
- Gluten free oyster sauce to taste
- Gluten free kecap manis to taste
- Grated ginger 1 knob
- Crushed garlic 4 cloves
- Valcom bean shoots sliced in half
- Valcom water chestnuts diced
- 6 shallots roughly sliced
- 1 large onion sliced into thin wedges
- Gluten free BBQ pork sliced
- 1 tin straw mushrooms
- 1 tin of baby corn sliced in halves
- 1 tin corn kernels
- 1 cup frozen peas
- Canola Oil 6 tablespoons
- Lee Kum Kee Sesame Oil 1 tablespoon
- Salt and pepper to taste
- Chilli. Option of chilli flakes, chilli oil or fresh chilli to preference
Method
- While rice is steaming, prep all ingredients as listed in ingredients. Prepare a large wok or elelectric frypan.
- Coat chicken in kecap manis and fry in small amount of oil until cooked through. Remove from pan. Fry eggs in a thin layer until just cooked and remove from pan and slice. May need to do this in 2 batches.
- Add some more oil and fry onions till semi translucent. Add other ingredients except chicken and egg. Stir fry.
- Add rice, egg and chicken and rest of oil. Add soy sauce, oyster sauce, kecap manis, sesame oil. Fry while continually moving ingredients around pan. Add your chilli choice. More can be added in next step to taste so add cautiously.
- Add shallots, salt and pepper and more sauces and chilli to taste and continue frying. Rice needs to be cooked till not soggy and developing a drier, browner outer layer.
- Serve in bowls
Product used in recipe
- LEE KUM KEE - LKK SESAME OIL 207ML
- LEE KUM KEE - LKK SOY SAUCE GLUTEN FREE 250ML
- VALCOM - VALCOM BAMBOO SHOOT SLICES
- VALCOM - VALCOM WATER CHESTNUT SLICED
