• 2cups uncooked long-grain white rice
• 2eggs, beaten
• 2teaspoons sesame oil
• 1⁄2teaspoon salt
• 8ounces boneless skinless chicken thighs, cut into 1/2 inch strips
• 6ounces raw shrimp, peeled
• 2tablespoons vegetable oil
• 2tablespoons chopped garlic
• 1medium onion, finely chopped
• 2teaspoons finely chopped fresh gingerroot
• 1tablespoon dried shrimp paste
• 1⁄2teaspoon fresh ground black pepper
• 1tablespoon chili bean sauce or 1 -2 teaspoon sambal oelek
• 1tablespoon oyster sauce
• 1tablespoon ketjap manis or 1 tablespoon dark soy sauce

• Garnish

• 3tablespoons finely choppedspring onions
• 1⁄2cup fresh cilantro leaves, chopped

DIRECTIONS

1. Boil rice in plenty of salted water until cooked.
2. Rinse, drain and spread the rice to cool.
3. Do this at least two hours ahead, or preferably, leave overnight in the fridge.
4. Combine eggs with sesame oil and salt, and put aside (see below).
5. Heat wok or large frying pan over heat until hot.
6. Add oil, and wait until it is very hot and slightly smoking.
7. Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
8. Then add chicken and shrimp and stir-fry for a further 2 minutes.
9. Add rice and continue to stir-fry for 3 minutes.
10. Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
11. Finally, add egg mixture and continue to stir-fry for another minute.
12. Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
13. These can then be used as garnish on the finished dish.
14. Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.
15. Enjoy