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Heat vegetable oil in a large wok or frying pan over high heat.
Add shredded chicken and sambal chilli and fry for a minute or so. Remove from pan.
Add in your shallots, garlic, belacan (or fish sauce) and salt, frying for 30 seconds or so. Then finally, drizzle in your kecap manis.
Add the sambal chicken back into the wok, along with the cabbage and cooked rice. Mix until combined with the sauce.
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.
Switch off your heat and serve with garnishes such as a fried egg, tomato, cucumber or krupuk.
Squeeze extra kecap manis or sriracha over the dish for extra flavour and top with optional chopped spring onion.