Indonesian Fried Rice

• 3 tbsp peanut oil
• 3 None eggs, lightly beaten
• 1 None red onion, chopped
• 1 clove garlic, crushed
• 14 oz boneless skinless chicken thighs, cubed
• 14 oz large shrimp, peeled and deveined, tails intact
• 1/4 None Chinese cabbage, shredded
• 1/4 cup mild sambal pemuda (Indonesian chili sauce)
• 2 tbsp tomato sauce
• 4 cups steamed long-grain rice, cooled
• 2 tbsp light soy sauce
• None None Diced cucumber, to serve
• None None Fried onion, to serve

1. Heat 1 tbsp of the oil in a large skillet on medium heat. Add egg and swirl to make a thick omelet. Cook 1 min each side, until set. Remove, cool and slice. Set aside.
2. Heat remaining oil in same pan on medium heat. Stir-fry onion and garlic 3 mins, until soft. Add chicken and shrimp; cook for 2 mins, until browned. Add Chinese cabbage; stir-fry for 2 mins, until softened. Add sambal and tomato sauce and mix well.
3. Increase heat to high. Add rice and soy sauce; stir-fry until heated through. Mix in omelet. Serve with cucumber and onion.

peanut oil, eggs, red onion, clove garlic, chicken thighs, shrimp, chinese cabbage, sambal pemuda, tomato sauce, rice, soy sauce, cucumber, onion

Taken from recipes-plus.com/api/v2.0/recipes/34409 (may not work)