2 tbsp vegetable oil
500g boneless chicken thighs, cubed
4 tbsp ketjap asin
4 garlic cloves, finely chopped
2 tsp crushed red chilli
1 large onion, diced
450g cold cooked rice, day old
2 tsp fish sauce
Spring onion, thinly sliced
Heat oil in a large pan over high heat.
Add onion, garlic, and red chilli and cook for a minute.
Add cubed chicken, and cook for a minute. Add 2 tbsp ketjap asin and cook until chicken is mostly cooked through and a bit caramelised – 3 minutes.
Add the cold rice, the remaining ketjap asin, and fish sauce.
Stir constantly for 2 minutes until the sauce thickens.
Serve warm, topped with a crispy fried egg and spring onion. Enjoy!