Cooking Time: 40 mins. Serves 4
2 tablespoons vegetable oil
500g chicken thigh fillet, cut into 4cm pieces
1 onion, halved lengthways, thinly sliced
2 garlic cloves, crushed
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon salt-reduced soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sambal oelek
2 cups long-grain rice
4 cups (1L) chicken stock
12 medium green prawns, peeled, deveined
4 Size 7 eggs
- Preheat oven to 180°C. Heat oil in a large frying pan over a medium heat. Add chicken and cook for 10 minutes or until well browned. Add onion and garlic and cook for 3 minutes or until softened. Add kecap manis, soy, chilli sauce, sambal oelek and rice. Stir until well combined. Pour in stock and bring to the boil.
- Remove from heat. Transfer to a roasting dish and cover with foil and bake for 20 minutes.
- Remove from the oven and add the prawns to the rice mixture. Make 4 indentations into the rice and break an egg into each indent. Recover with foil and bake for a further 10 minutes or until the egg whites are just cooked.
- Stand, covered, for 10 minutes. Top with onion, cucumber, tomatoes, peanuts and coriander and serve.
If you like a kick of heat, add 1-2 finely chopped small red chillies.
You can substitute the prawns for any other protein or leave out altogether.
CREDIT: Recipe and image courtesy of Australian Eggs Ltd