Chicken Fried Rice With Peanut Sauce - cooking recipe

Ingredients

2 tbsp vegetable or peanut oil
4 slices bacon, cut into thin strips
1 None medium carrot, finely chopped
1 None stalk celery, finely chopped
2 cloves garlic, thinly sliced
3 oz Napa cabbage, finely shredded (about 1 1/4 cups)
4 cups cooked long grain white rice
4 1/2 oz chopped leftover cooked chicken (about 3/4 cup)
1/3 cup kecap manis (Indonesian sweet soy sauce)
1 tbsp fish sauce
4 None eggs, at room temperature
1 cup beansprouts, rinsed
4 oz store-bought satay sauce (about 1/2 cup)
1 1/2 cups cilantro sprigs

Preparation

Heat a wok or large skillet over moderate heat.
Add 1/2 tbsp oil; swirl to coat surface. Add bacon; stir-fry 2 mins, or until browned. Transfer to a bowl.
Add another 1/2 tbsp oil to wok. Add carrot and celery; stir-fry 3 mins, or until carrot is tender. Add garlic; stir-fry until fragrant.
Return bacon to wok with cabbage, rice, and chicken; stir-fry 3 mins, or until chicken is heated. Add kecap manis and fish sauce; stir-fry until combined; season. Transfer to a large bowl; cover with foil to keep warm.
Place 1 tbsp oil in a large non-stick skillet over moderately high heat. Crack eggs into pan; cook 2 mins, or until whites are set.
Spoon fried rice into shallow serving bowls. Top each with a fried egg, sprouts, satay sauce and cilantro. Serve.