Ingredients
2
boneless, skinless chicken thighs (about 7 ounces total), cut into bite-size cubes
¼
teaspoon sea salt and a scant 1/8 teaspoon white pepper, plus more as needed
3
tablespoons coconut oil or sunflower oil
2
shallots, preferably Thai, or 1 small banana shallot, peeled and thinly sliced
1
(3-inch) piece fresh galangal (or ginger), peeled and woody stem removed, finely chopped
2
garlic cloves, peeled and thinly sliced
1
cup green beans, chopped
2
scallions, chopped into large chunks
¼
teaspoon ground turmeric
3
ounces jasmine or basmati rice, cooked and cooled
2
tablespoons store-bought or homemade kecap manis (see Note for recipe)
2
teaspoons light soy sauce
1 ½
teaspoons fish sauce
2
large eggs, or duck eggs
1
tablespoon store-bought or homemade crisp fried shallots
½
long red chile, such as cayenne, thinly sliced
Prawn crackers, for serving
Preparation
- In a medium bowl, season the chicken pieces with the salt and white pepper.
- In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
- Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
- Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
- Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
- Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
- Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.
Dining and Cooking