1 tbsp soy sauce
1 tbsp dark soy sauce
1 red onion, finely diced
2 cloves garlic, finely chopped chopped
2cm piece ginger, finely chopped
extra virgin olive oil
100g speck, finely diced
2 lap cheong, finely diced
1 stick celery, diced
1 long red chilli, finely diced
1 cup roast chicken breast, diced
½ tsp curry powder
2-3 cups cooked rice
1 cup peas, blanched
1 tbsp kecap manis
3 spring onions, finely chopped
2 tbsp coriander, finely chopped
Deep fried shallots, to garnish
In a bowl, whisk together the eggs and soy sauces. Drizzle 1 tbsp extra virgin olive oil into a small non-stick frypan over medium heat, then pour in the eggs. Stir to cook on all sides and ensure it does not stick. Once set, remove from pan and cut into thin strips.
Heat a large non-stick frypan over medium heat, drizzle in 1 tbsp extra virgin olive oil, and add the onion, garlic and ginger. Stir through the speck, lap cheong and celery and allow the fat to render down for 1-2 minutes. Add the chilli, chicken, curry powder, salt and pepper, and toss to combine. Add the rice and a little extra soy sauce, if desired, stir through, and allow to cook for 2-3 minutes.
Stir through the peas, kecap manis, spring onion and coriander and toss. Turn off the heat and finally stir through the cooked egg. Garnish with deep fried shallots before serving.