Step 1

Heat vegetable oil in a large wok or frying pan over high heat.

Step 2

Add shredded chicken and sambal chilli and fry for a minute or so. Remove from pan.

Step 3

Add in your shallots, garlic, belacan (or fish sauce) and salt, frying for 30 seconds or so. Then finally, drizzle in your kecap manis.

Step 4

Add the sambal chicken back into the wok, along with the cabbage and cooked rice. Mix until combined with the sauce.

Step 5

Bring heat down to low-medium. Make a hole in the middle of rice and crack an egg. Scramble it with spatula and allow to cook mostly through for around a minute, then chop it up and mix it through the rice.

Step 6

Switch off your heat and serve with garnishes such as a fried egg, tomato, cucumber or krupuk.

Step 7

Squeeze extra kecap manis or sriracha over the dish for extra flavour and top with optional chopped spring onion.