Prep Time::20 mins
Cook Time::40 mins
Additional Time:: 2 hrs
Total Time:: 3 hrs
Servings::4
Ingredients
cooking spray
3 large eggs, beaten
1 tablespoon vegetable oil
1 onion, chopped
1 leek, chopped
2 green chile peppers, chopped
1 clove garlic, minced
½ pound skinless, boneless chicken breasts, cut into thin strips
½ pound peeled and deveined shrimp
1 teaspoon ground coriander
1 teaspoon ground cumin
3 cups cold cooked white rice
3 tablespoons kecap manis (sweet soy sauce)
Directions
Heat a large nonstick skillet over medium heat. Coat with nonstick cooking spray.
Pour eggs into the hot skillet and cook until the edges begin to set. Lift the edges to allow any uncooked egg to flow onto the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Transfer omelet to a cutting board and slice into 1/2-inch strips. Set aside.
Heat vegetable oil in a wok or large frying pan over high heat. Stir in onion, leek, chile peppers, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Stir in chicken, shrimp, coriander, and cumin; mix well. Cook and stir for about 5 minutes.
Mix in cooked rice, sweet soy sauce, and omelet strips; cook until rice is heated through and chicken is no longer pink in the center, 3 to 5 minutes.
Tips
To cook rice: Bring 2 cups of water and 1 cup white rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Spread onto a baking sheet, then refrigerate until cold, about 2 hours.