1TbspShallots / purple onionthinly sliced or diced
1-2 Thai chilies
Garnishes:
Green onionsfinely chopped
Fresh cilantro leaves
Instructions
Preheat a large skillet or wok over high heat. Add 2 Tbsp cooking oil. Crack in eggs and let them cook undisturbed for about 30 seconds and then gently scramble the yolks and let it cook for another 30 seconds and start breaking up the eggs into larger pieces. Dish them out from the skillet or wok
Wipe the wok or skillet clean. Add another 2 Tbsp of cooking oil. Stir fry garlic and onion for about 2 minutes. Add shrimp paste and stir fry for another 10 seconds. Add chicken meat and stir fry until they are cooked through. Add the leftover rice followed by the chopped olives and scrambled eggs you made earlier
Stir to mix everything. Add seasonings and stir again to mix everything. Have a taste and add more fish sauce if needed
How to serve:
Scoop the rice into a Chinese soup bowl. Pack the rice down. Put a serving plate on top and then invert it and you have a nice neat mound of rice. Garnish with chopped green onion and cilantro leaves
Put some cashew nuts, chopped onion, Thai chili, lime wedges, and cubed fresh cucumber on the side of the plate
Just stir everything to mix with the rice just before you eat. Enjoy that explosion of taste, flavor, and textures :)