2 tbsp sunflower oil
2 echalion shallots, finely sliced
4 garlic cloves, crushed
2 Thai red chillies, finely sliced
1 Essential yellow pepper, finely sliced 
400g Essential mini chicken breast fillets, cut into cubes
250g Essential spring greens, sliced into ribbons
3 tbsp ketjap manis
½ tbsp fish sauce
2 x 250g pouches cooked basmati rice
4 eggs, lightly beaten
40g Essential roasted and salted peanuts, roughly chopped


1. Heat 1 tbsp oil in a wok or large frying pan. Add the shallots, garlic and chillies and fry for 3 minutes. Add the pepper with 1 tbsp water and fry for a further 3-4 minutes until softened. Meanwhile, heat the remaining 1 tbsp oil in a non-stick frying pan and fry the chicken for 6-8 minutes until thoroughly cooked, the juices run clear and there is no pink meat.

2. Add the spring greens, ketjap manis, fish sauce, 1 tbsp water and the rice to the shallot mixture. Stir until everything is combined and heated through. 

3. Season the beaten eggs, push the rice to one side of the wok and pour the egg mixture into the space. Cook, stirring the egg until almost set, then break it up and stir it through the rice. Stir in the chicken, then scatter over the peanuts to serve.

Waste not: ketjap manis Use this sweet, umami-rich Indonesian sauce in place of soy in stir-fries, noodle and rice dishes or to season Asian-style salads.


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