boneless, skinless chicken thighs (about 7 ounces total), cut into bite-size cubes
teaspoon sea salt and a scant 1/8 teaspoon white pepper, plus more as needed
tablespoons coconut oil or sunflower oil
shallots, preferably Thai, or 1 small banana shallot, peeled and thinly sliced
(3-inch) piece fresh galangal (or ginger), peeled and woody stem removed, finely chopped
garlic cloves, peeled and thinly sliced
cup green beans, chopped
scallions, chopped into large chunks
teaspoon ground turmeric
ounces jasmine or basmati rice, cooked and cooled
tablespoons store-bought or homemade kecap manis (see Note for recipe)
teaspoons light soy sauce
teaspoons fish sauce
large eggs, or duck eggs
tablespoon store-bought or homemade crisp fried shallots
long red chile, such as cayenne, thinly sliced
Prawn crackers, for serving
- In a medium bowl, season the chicken pieces with the salt and white pepper.
- In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
- Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
- Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
- Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
- Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
- Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.