Chicken Fried Rice With Peanut Sauce

• 2 tbsp vegetable or peanut oil
• 4 slices bacon, cut into thin strips
• 1 None medium carrot, finely chopped
• 1 None stalk celery, finely chopped
• 2 cloves garlic, thinly sliced
• 3 oz Napa cabbage, finely shredded (about 1 1/4 cups)
• 4 cups cooked long grain white rice
• 4 1/2 oz chopped leftover cooked chicken (about 3/4 cup)
• 1/3 cup kecap manis (Indonesian sweet soy sauce)
• 1 tbsp fish sauce
• 4 None eggs, at room temperature
• 1 cup beansprouts, rinsed
• 4 oz store-bought satay sauce (about 1/2 cup)
• 1 1/2 cups cilantro sprigs

1. Heat a wok or large skillet over moderate heat.
2. Add 1/2 tbsp oil; swirl to coat surface. Add bacon; stir-fry 2 mins, or until browned. Transfer to a bowl.
3. Add another 1/2 tbsp oil to wok. Add carrot and celery; stir-fry 3 mins, or until carrot is tender. Add garlic; stir-fry until fragrant.
4. Return bacon to wok with cabbage, rice, and chicken; stir-fry 3 mins, or until chicken is heated. Add kecap manis and fish sauce; stir-fry until combined; season. Transfer to a large bowl; cover with foil to keep warm.
5. Place 1 tbsp oil in a large non-stick skillet over moderately high heat. Crack eggs into pan; cook 2 mins, or until whites are set.
6. Spoon fried rice into shallow serving bowls. Top each with a fried egg, sprouts, satay sauce and cilantro. Serve.

vegetable, bacon, carrot, stalk celery, garlic, cabbage, long grain white rice, chicken, manis, fish sauce, eggs, beansprouts, satay sauce, cilantro sprigs

Taken from recipes-plus.com/api/v2.0/recipes/27506 (may not work)