Chicken Nasi Goreng

📝 Ingredients

• 280 g jasmine rice (cooked the day before)
• 400 g chicken breast
• 4 shallots
• 2 garlic cloves
• 2 carrots (200 g)
• 1/4 Chinese cabbage (250 g)
• 4 eggs
• 3 tbsp soy sauce (45 ml)
• 1 tbsp honey (20 g)
• 3 tbsp sunflower oil
• 2 spring onions
• 1/2 cucumber
• 1 lime

🍴 Utensils

• Saucepan with lid
• Wok or large frying pan
• Non-stick frying pan
• Bowl
• Cutting board and knife

📖 Steps

1. The day before (or 3 hours ahead), rinse the rice and put it in the saucepan with 450 ml water. Bring to the boil, cover and cook for 12 minutes over a low heat, then 5 minutes off the heat. Spread it out on a plate, leave to cool and keep in the fridge: cold and dry, it won't stick to the wok.
2. Cut the chicken breast into 2 cm cubes. Finely slice the shallots and garlic. Peel the carrots and cut them into thin matchsticks. Slice the Chinese cabbage into 1 cm strips and the spring onions into rounds, keeping the white and green parts separate.
3. Make the kecap manis-style sauce: in a bowl, mix the soy sauce and honey until the honey has completely dissolved. It should be sweet and salty and slightly syrupy.
4. Heat 1 tbsp oil in the wok over a high heat. Sear the chicken for 5 to 6 minutes, stirring, until golden on the outside and no longer pink in the middle. Set aside on a plate.
5. Add 1 tbsp oil to the wok, then the shallots, garlic and the white parts of the spring onions. Stir-fry for 2 minutes over a medium-high heat without letting the garlic burn. Add the carrots and cook for 3 minutes, then the Chinese cabbage for 2 minutes: the vegetables should stay crunchy.
6. Add the cold rice, crumbling it between your fingers to break up any clumps. Stir-fry for 3 to 4 minutes over a high heat, stirring constantly, until the rice is piping hot and starting to toast slightly.
7. Return the chicken to the wok, pour in the soy-honey sauce and toss for 1 to 2 minutes, until every grain is glossy and well coloured. Turn off the heat and cover to keep warm.
8. Heat the remaining oil in the non-stick frying pan over a medium heat and fry the eggs for 3 to 4 minutes, until the whites are set and the yolks still runny. Meanwhile, slice the cucumber into rounds and cut the lime into wedges.
9. Divide the rice between 4 plates, top each with a fried egg and scatter over the green parts of the spring onions. Serve with the cucumber slices and a lime wedge for squeezing.