Chicken nasi goreng with egg and cucumber

Ingredients

For 1 serving

• White rice70 g
• Chicken breast100 g
• Eggs1
• Shallot20 g
• Garlic1 clove
• Chili pepper0.5
• Soy sauce1 tablespoon
• Brown sugar1 teaspoon
• Tomato paste1 teaspoon
• Cucumber80 g
• Tomatoes60 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, eggs, soy,

Method

1. The evening before, cook the rice in boiling salted water for the time on the packet, drain, spread it on a plate and keep it in the fridge: cold rice stays separate in the pan.
2. Peel the shallot and garlic and pound them in a mortar with the chilli to a coarse paste; cut the chicken breast into 1 cm dice.
3. Heat the groundnut oil in a wok or frying pan over medium heat and fry the shallot paste for 1 minute, until fragrant but not burnt.
4. Turn up the heat, add the chicken and cook for 4 minutes, until golden; add the tomato purée, soy sauce and brown sugar and stir for 30 seconds.
5. Add the rice, breaking it up, and stir-fry for 3 minutes over high heat, until hot and evenly dark and glossy; keep warm on the plate.
6. In the same pan fry the egg sunny side up over medium heat for 2–3 minutes, until the white is crisp at the edges; serve it on the rice with the sliced cucumber and tomato.