Kimball Spicy Tomato Fried Rice

Ingredients

• 3 tbsp oil
• 4 cloves garlic, finely chopped
• 200 g boneless chicken, cut into 1 cm cubes
• 1 small carrot, finely cubed
• 5 long beans, thinly sliced
• 5 red bird chillies, thinly sliced
• 3 tbsp Kimball Tomato Ketchup
• 1 tbsp Kimball Oyster Flavoured Sauce
• 5 cups cooked rice
• 2 cups kangkong, plucked into 5 cm lengths
• 1 tbsp fish sauce
• 1 tsp ground black pepper
• 5 – 6 kaffir lime leaves, finely shredded
• 3 tbsp crisp fried shallots

• For garnish:
• 3 tbsp oil
• 4 – 5 fried eggs
• 2 – 3 tbsp thick caramel sauce
• 1 cucumber, sliced
• 2 – 3 tbsp crisp fried shallots
• 4– 5 lime wedges

Method

1. Heat oil in a wok over medium-high heat and fry garlic till golden brown. Add chicken, carrot, beans and bird chillies. Stir-fry 10 minutes, then add Kimball Tomato Ketchup and Kimball Oyster Flavoured Sauce. Leave it to cook for 5 minutes.
2. Add rice and stir-fry on high heat for 10 minutes, adding kangkong, fish sauce, black pepper and kaffir lime leaves after 5 minutes. Turn off heat.
3. Serve fried rice with the fried egg drizzled with thick caramel cauce and garnish with cucumber slices, fried shallots and a wedge of lime. Serve immediately.