|600 g||Chicken breasts, sliced into thin strips|
|1 dash||Oil, for frying|
|1 tsp||Ground coriander|
|1 tsp||Ground cumin|
|1||Spring onion, chopped|
|1 piece||Ginger, thumb sized, peeled and chopped|
|1 clove||Garlic, minced|
|1||Red chilli, chopped|
|12||Prawns, shells removed and deveined|
|1 tsp||Fish sauce|
|3 Tbsp||Kecap manis|
|6 cups||White rice, cooked|
- Place the chicken strips in a bowl and coat with the coriander and cumin. Season well and set aside.
- In a large wok or wok-style pan heat some oil, add the onion and stir-fry for 2 minutes or until the onions are just turning translucent. Add the ginger, garlic and red chilli and stir-fry for a further 2 minutes.
- Add the chicken and cook in a high heat for 5 minutes until nearly cooked through. Add the prawns and cook for a further 3-4 minutes or until they are nearly cooked through, add the fish sauce and toss.
- Add the rice and toss the meat and vegetables through, followed by the kecap manis. Once all are combined, pour the egg over the rice and toss until cooked through.
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