Step 1

Spray a saucepan with olive oil spray to grease. Place over medium heat. Add the garlic and ginger. Cook, stirring, for 3 minutes. Whisk in the evaporated milk and peanut butter. Cook, stirring, for 5 minutes or until the sauce thickens. Stir in 2 teaspoons of kecap manis. Remove from heat. Cover to keep warm.

Step 2

Lightly whisk the eggs and egg whites in a bowl. Heat a wok over high heat. Spray with olive oil spray. Add half the egg, tilting the wok to cover the base. As the egg sets, lift the edge so any uncooked egg runs underneath. Cook for 1-2 minutes or until set. Turn and cook for a further 30 seconds. Transfer to a plate. Repeat with the remaining egg.

Step 3

Wipe the wok clean. Spray with olive oil spray. Add one-third of the chicken. Stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with olive oil spray and the remaining chicken, reheating the wok between batches.

Step 4

Add the extra garlic to the wok. Stir-fry for 1 minute. Add capsicum, corn and snow peas. Stir-fry for 1 minute. Add stock. Cook, stirring, for 5 minutes, or until the liquid evaporates and the vegetables are tender crisp. Stir in the chicken, pepper and remaining kecap manis.

Step 5

Thinly slice the omelette. Divide rice among serving bowls. Top with the stir-fry. Drizzle over the sauce. Top with omelette, coriander and shallot. Serve with lime wedges.