Indo Fried Rice Recipe

Inspired by Kaori Miami

Time30m

Serves4

Hot Stone Rice, Chicken Oysters, Fried Egg, Baby Bok Choy, Sambal, Spiced Sweet Soy, Scallion

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Ingredients

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Ingredients

4 cups cooked rice (preferably day-old)

1 cup chicken oysters (boneless)

2 cups baby bok choy

2 whole Eggs

2 tbs sambal

3 tbs spiced sweet soy sauce

1 cup scallions (sliced)

2 tbs Tuscany sunflower oil

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Directions

Prepare the Ingredients

Wash and slice the baby bok choy and scallions. Cut the chicken oysters into small pieces.

Cook the Chicken

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken oysters and stir-fry until they are cooked through and slightly browned, about 5-7 minutes. Season with salt and pepper.

Add Vegetables

Add the sliced bok choy and half of the scallions to the skillet. Stir-fry for 2-3 minutes until the bok choy is wilted.

Fry the Rice

Add the cooked rice to the skillet, breaking up any clumps. Stir in the sambal and spiced sweet soy sauce, mixing everything together well. Cook for another 5 minutes, allowing the rice to get slightly crispy.

Fry the Eggs

In a separate pan, heat a little oil and crack the eggs into the pan. Fry the eggs sunny-side up or to your desired doneness.

Serve

Serve the fried rice hot, topped with a fried egg and garnished with the remaining scallions.