Cook Rice until done, lay it on tray to let it cool and dry. Overnight preferred.
Combine the kicap manis, soy sauce, and chilli sauce. Set aside.
Heat up wok until hot, add 1 tsp oil and coat. Add 1/4 eggs to make to thing omelettes. Make 4 omelettes, then shred to set aside.
Head remaining oil in wok, over high heat. Start to saute, shallots, sambal olek, garlic, shrimp paste and carrots. Add chicken breast when aromatic and continue to stir fry. Add rice, sauce mix, green onions and cabbage when chicken start to change in colour. Fry until heated through, put in the half the sliced omelette and continue to cook through.
Plate up and garnish off with remaining shredded eggs, fried shallots and chillies, emping, tomato and cucumber.
notes for trish:
Emping emping is soy bean cracker if cannot get then just get the prawn crackers (the large variety) like this:
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