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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 8 washed garlic cloves and 1 piece of ginger into a mortar and pound vigorously into a fine paste.
Watch out
Pounding fresh ginger and garlic yields better authentic aroma than using a blender.
Wash hands thoroughly with soap right after touching raw chicken to prevent cross-contamination.
Add 1/2 tsp salt, 1 tbsp soy sauce, and 1 tsp ginger-garlic paste to 250g diced chicken. Mix well by hand, cover, and marinate for 10-15 minutes.
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Dice chicken evenly into small pieces, otherwise larger chunks will remain undercooked inside.
Rinse 350g basmati rice thoroughly, transfer to a pot, cover with plenty of water well above rice level, and add 1/2 tsp salt.
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Rinse rice gently so the long grain structure does not break apart.
Place rice pot on stove to boil. Meanwhile, mix 3 tbsp soy sauce, 1.5 tsp sugar, 1.5 tsp chili paste, 1 tsp ginger-garlic paste, and 2 tsp tomato sauce in a bowl until sugar dissolves completely.
local_fire_departmentMedium heatWatch out
Stir until sugar is completely dissolved so it does not scorch unevenly when added to the wok.
Be extremely careful of hot steam escaping when pouring boiling rice water into the colander.
After boiling for ~5 minutes, test a grain of rice—if it is firm but crushes easily (~70% cooked), drain the water in a colander. Return rice to pot, stir in 1 tbsp oil, cover with lid, and steam on lowest heat for 10 minutes until dry and fluffy.
local_fire_departmentLowest heatWatch out
Do not overboil the rice
it should remain firm so the fried rice stays separated and not mushy
Be careful when adding chicken into hot oil as moisture may cause splattering.
Heat 3 tbsp oil in a wok. Add the marinated chicken pieces and fry over low heat for about 10 minutes until golden brown and cooked through. Drain excess oil on paper towel.
local_fire_departmentMedium-low heatWatch out
Keep heat medium-low
high heat will scorch the soy sauce coating before the chicken cooks inside
Heat 4 tbsp oil in wok and sauté remaining 1 tsp ginger-garlic paste. Add diced carrots and stir fry for 2 minutes. Add capsicum, shredded cabbage, diced red onion, and 1/2 tsp salt. Make a well in center, crack 2 eggs, scramble until cooked, and toss with vegetables.
local_fire_departmentMedium-high heatWatch out
Do not overcook vegetables
they should remain vibrant and crisp
Lower heat, add prepared sauce mix, 3 chopped red chilies, 1 tsp sugar, and 2 tbsp chili paste. Add fried chicken and stir. Add cooked rice, turn heat to high, and toss vigorously for 5 minutes until rice turns evenly dark brown. Mix in chopped leeks and remove from heat.
local_fire_departmentVery high heatWatch out
Toss vigorously over high heat so the sauce glazes the rice without scorching at the bottom.
Heat a little oil in a small pan and fry 1 egg sunny-side up. Sprinkle with crushed black pepper. Pack the fried rice into a bowl and invert onto a plate to shape a dome. Top with fried egg and serve with tomato slices and chili paste.
local_fire_departmentMedium heatWatch out
Fry the egg carefully so the liquid yolk remains intact for topping.
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