2 cups uncooked long-grain white rice
2 eggs beaten
½ teaspoon salt
½ teaspoon fresh ground black pepper
8 ounce boneless skinless chicken thighs, cut into ½ strips (can use beef, shrimp, or pork)
2 tablespoons vegetable oil (or coconut oil or olive oil)
1 cup carrots, finely chopped
1 cup peas, frozen
1 medium onion, finely chopped
1 – 2 teaspoon sambal oelek (hot sauce)(optional)
1 tablespoon oyster sauce
1 tablespoon ketjap manis or 1 tablespoon dark soy sauce



Cook rice in rice cooker.

Heat wok or large frying pan over heat until hot.

Add oil and wait until is very hot, add carrots, peas, onions, pepper, then add chicken, cook for 2 minutes, add rice and continue to stir fry for 3 minutes.

Now add sambal oelek, oyster sauce, and ketjap manis or dark soy sauce and continue to stir-fry for 2 minutes.

Finally add beaten eggs and continue to stir-fry for another minute.


By Devi Barker

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