Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
15 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
20 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
5 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/10/recipe-standard-size-10.jpg)
Ingredients
- 3 tbsp oil
- 4 cloves garlic, finely chopped
- 200 g boneless chicken, cut into 1 cm cubes
- 1 small carrot, finely cubed
- 5 long beans, thinly sliced
- 5 red bird chillies, thinly sliced
- 3 tbsp Kimball Tomato Ketchup
- 1 tbsp Kimball Oyster Flavoured Sauce
- 5 cups cooked rice
- 2 cups kangkong, plucked into 5 cm lengths
- 1 tbsp fish sauce
- 1 tsp ground black pepper
- 5 – 6 kaffir lime leaves, finely shredded
- 3 tbsp crisp fried shallots
- For garnish:
- 3 tbsp oil
- 4 – 5 fried eggs
- 2 – 3 tbsp thick caramel sauce
- 1 cucumber, sliced
- 2 – 3 tbsp crisp fried shallots
- 4– 5 lime wedges
Method
- Heat oil in a wok over medium-high heat and fry garlic till golden brown. Add chicken, carrot, beans and bird chillies. Stir-fry 10 minutes, then add Kimball Tomato Ketchup and Kimball Oyster Flavoured Sauce. Leave it to cook for 5 minutes.
- Add rice and stir-fry on high heat for 10 minutes, adding kangkong, fish sauce, black pepper and kaffir lime leaves after 5 minutes. Turn off heat.
- Serve fried rice with the fried egg drizzled with thick caramel cauce and garnish with cucumber slices, fried shallots and a wedge of lime. Serve immediately.