- Pour a thin layer of egg into the wok and make a crepe-like omelette. Transfer to a plate. Roll egg crepe and cut into narrow strips.
- With a mortar and pestle, pound together the garlic and chopped onion until you have a paste, then add in Yeo’s Sambal Oeleck and mix well.
- In a wok, heat oil over medium-high heat until just smoking then add in the sambal paste. Fry for 5 minutes until its fragrant. Add chicken and shrimp, fry for 1 minute, consistently stirring; then add cooked rice, ABC Sweet Soy Sauce, and chicken stock. Cook rice until rice is hot, tossing to mix well.
- Season to taste with salt and remove to a serving platter. Garnish with egg ribbons, chilli, fried shallots, spring onions and tomato wedge.