We took a local favourite today and gave it a more nutritious spin using our brown rice! Texture remained just as fluffy and with every grain coated in the sumptuous kecap manis sauce, this brought us back to the good ol' kampung days indeed.
4 cups The Little Rice Company brown rice, precooked and preferably cooked the day before
3 cloves garlic, peeled
Half a white onion, peeled and roughly chopped
1 tsp belacan
3 tablespoons oil
1 large red chilli, seeds removed
1 chicken breast, cubed
1/2 cup firm tofu, cubed
12 green beans, chopped into small pieces
1 tbsp kecap manis
1 tsp sesame oil
Process the garlic, onion, belacan and chilli in a small food processor until it forms a paste.
Heat the oil in a wok and fry the eggs until browned and crisp at the edges. Set the eggs aside.
Remove the oil from the wok, leaving about 2-3 tablespoons for when frying the rice. Return the wok to medium heat.
Add the garlic-chilli paste to the oil and fry until the paste is darkened and fragrant, making sure to stir often. Increase the heat and add the tofu, chicken, beans, stir fry for about two minutes until the chicken is just cooked. Add the rice and toss well. Add the sesame oil and kecap manis and mix until the rice is coated with the sauce.
To plate, transfer the rice to the serving dish and garnish with scallions, sliced cucumber, tomatoes and finish with the fried egg.