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Description
Shout out to Cafe Wayan in ubud for this wonderful recipe.
Ingredients
US|METRIC
2 SERVINGS
- 1 bowl steamed rice (cooled)
- chicken fillet (thinly sliced)
- 1/2 carrot (peeled and julienne)
- 1 red chilli (seeded and chopped)
- 3 cloves garlic (peeled and chopped)
- 1/4 white onion (bawang bombay peeled and finely chopped)
- 1 egg (scrambled)
- 1 pinch salt (and pepper)
- 1 Tbsp. soya sauce (sweet, Kecap Manis)
- 1/2 Tbsp. mushroom sauce (oyster sauce can be substituted)
- 2 Tbsp. tomato sauce (for colouring)
- 1 Tbsp. soya sauce
- 1 cabbage (thinly sliced)
- bok choy (cut as required)
- celery (sliced)
- 2 Tbsp. fried shallots
- 1 Tbsp. sesame oil
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Directions
- Sautee garlic and onion, then add the chicken and egg until cooked in a wok
- add carrot, garlic, chilli, spring onion and cabbage. Mix well.
- Add a pinch of salt and pepper
- Add the steamed rice and sauces (sweet soy, mushroom, tomato, sesame, soya) and add in the bok choy.
- Fry for 5 minutes until rice becomes nice and light.
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