Kecap manis fried rice is one of my favourite dish here! This is a spin-off from Singapore Claypot Chicken! You can add all sorts of different ingredients but today I used skinless chicken thigh; my favourite part! For some 'inspiration', you can add prawns, mussels, or just vegetables!
Anyway this is my favourite version!
1. Marinate the 4 pieces of chopped chicken pieces with abit of soy sauce, fish salt and salt for at least 30minutes.2. Add 1tbsp of oil to the pan, browned the chicken slices to 70% cook and set aside.3. Add more oil to the pan, and continue to add in 1 piece of sliced chinese sausage and half a chopped onion, stir fry till onion transparent,4. Add 2tbsp of minced garlic. Stir fry till fragrant.
5. Add in cooked rice. Stir fry till rice covered with ingredient in the pan evenly. Make sure all the rice are separated and not sticking together.6, Add in chicken meat.7. Find a wok cover, and cook for 3-8minutes till chicken cooked.8. Add kecap manis, a rough guess would be at least 3-5tbsp or more according to own desire and sprinkle salt and sugar.9. Add chopped veggie, stir fry till veggie cooked.
Dinner in pan from Lock&lock Cookplus Ceramic Frying Pan, Yellow, 10.2-Inch.
Read on for a estimate of ingredient used.
4 pieces of Skinless Chicken Thighs
Half chopped Onion
1 sliced Chinese sausage
2 tbsp of minced garlic
1 cup of uncook rice, prepared in rice cooker.
3-5 or more tbsp of kecap manis
1 tsp of salt
1 tbsp of sugar
1-2cups of prepack coleslaw vegetables