Spicy Chicken Fried Rice

• 2 tsp peanut oil
• 2 None eggs, beaten lightly
• 1 lb boneles skinless chicken thighs, thinly sliced
• 2 medium onions, finely chopped
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1/4 tsp cardamom seeds
• 1 tsp ground cinnamon
• 2 None fresh small red Thai chili peppers, finely chopped
• 2 cloves garlic, crushed
• 1 large red pepper, seeded and thinly sliced
• 1/2 cup canned baby corn, halved lengthwise
• 6-7 cups cold cooked rice
• 4 None green onions, thinly sliced
• 2 tbsp kecap manis (thick sweet soy sauce)
• 2 tbsp coarsely chopped cilantro

1. Heat 1/2 tsp of the oil in a wok on medium-high heat. Add half the egg and swirl so egg the forms a thin omelet and cook until set.
2. Transfer the omelet to a cutting board and roll, then cut into thin strips. Repeat with the remaining egg and another 1/2 tsp oil.
3. Heat the remaining 1 tsp oil in wok on high heat. Stir-fry the chicken and onion, in batches, until the chicken is tender. Remove the mixture from the wok.
4. Add the spices, chili peppers and garlic to the wok and stir-fry until fragrant. Add the pepper and corn and stir-fry until just tender. Return the chicken mixture to the wok with the omelet strips, rice, onion, kecap manis and cilantro and stir-fry until heated through.

peanut oil, eggs, boneles skinless chicken thighs, onions, ground cumin, ground coriander, cardamom seeds, ground cinnamon, chili peppers, garlic, red pepper, baby corn, cold cooked rice, green onions, manis, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/31769 (may not work)