- 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.