Spicy Chicken Fried Rice - cooking recipe

Ingredients

2 tsp peanut oil
2 None eggs, beaten lightly
1 lb boneles skinless chicken thighs, thinly sliced
2 medium onions, finely chopped
1 tbsp ground cumin
2 tsp ground coriander
1/4 tsp cardamom seeds
1 tsp ground cinnamon
2 None fresh small red Thai chili peppers, finely chopped
2 cloves garlic, crushed
1 large red pepper, seeded and thinly sliced
1/2 cup canned baby corn, halved lengthwise
6-7 cups cold cooked rice
4 None green onions, thinly sliced
2 tbsp kecap manis (thick sweet soy sauce)
2 tbsp coarsely chopped cilantro

Preparation

Heat 1/2 tsp of the oil in a wok on medium-high heat. Add half the egg and swirl so egg the forms a thin omelet and cook until set.
Transfer the omelet to a cutting board and roll, then cut into thin strips. Repeat with the remaining egg and another 1/2 tsp oil.
Heat the remaining 1 tsp oil in wok on high heat. Stir-fry the chicken and onion, in batches, until the chicken is tender. Remove the mixture from the wok.
Add the spices, chili peppers and garlic to the wok and stir-fry until fragrant. Add the pepper and corn and stir-fry until just tender. Return the chicken mixture to the wok with the omelet strips, rice, onion, kecap manis and cilantro and stir-fry until heated through.