With Michael Lee
1 Chicken breast, sliced
2 Shallots, sliced
2 cloves garlic, minced
1 tsp Belacan (Shrimp paste) --Can't be substituted for anything so is a must
2 tsp Korean chilli powder
1 Cup one day old cooked rice
1 spring onion
2 tsp Ketchup Manis (or Soy sauce)
2 tsp sugar
Special equipment: wok
Heat up wok and fry chicken until golden and cooked with a bit of peanut oil. Remove from wok when cooked.
Heat up wok again with 3 tsp oil until smoking and add shallots. Fry for 20 seconds before adding the garlic and belacan. Cook for 1 minute.
Add chilli powder and then rice. Fry for a minute and then add the soy sauce, sugar and beaten egg. Stir over the high heat continuously until egg has cooked.
Finally add the spring onions at the very end to retain freshness.