300 g cooked white rice
1 hard boiled egg, shelled and sliced
50 g beef sausages, cut into 1 cm cubes
3 beef meatballs, cut into 1 cm cubes
50 g chicken thigh, cut into 1 cm cubes
2 eggs, lightly beaten
10 g fried onions
30 ml cooking oil
Liver gizzard wrap:
To puree (A):
20 g shallots
15 g garlic
15 g turmeric
10 g candlenut
5 g coriander
150 g chicken liver
150 g chicken gizzard
100 g chicken intestine
1 stalk lemongrass, lightly smashed
2 kaffir lime leaves
2 bay leaves
1 L water
10 g salt
10 g sugar
20 g chicken stock powder
500 ml cooking oil
To puree after cooking (B):
20 g garlic
30 g shallots
50 g big red chili
10 g ebi
3 g shrimp paste
9 g candlenut
10 g red cayenne pepper
20 g fish sauce
30 g cooking oil
8 g salt
3 g sugar
8 g chicken powder
40 g sweet soy sauce
Puree the (A) ingredients.
Transfer the pureed spices into a saucepan and add lemongrass, bay leaves, kaffir lime leaves, water, salt, sugar, and chicken powder. Bring to a boil over medium heat.
Take the chicken liver and chicken gizzard and roll with the chicken intestine to form a round ball.
Secure the end of the chicken intestine with a toothpick.
Put the gizzard liver ball into the broth and cook for 30 minutes. Remove and set aside.
Fry the chicken gizzard liver ball until cooked and golden brown. Set aside.
Saute ingredients (B) until cooked.
Puree the sauteed ingredients to a paste. Heat the oil in a pan on medium heat and saute the paste. Add the fish sauce and continue sauteeing until the oil starts to separate from the paste. The paste will turn darker in color and the fragrant aroma of the spices will be more pronounced. Dish up and set aside, leaving the oil in the pan.
Add the beaten eggs, and once cooked, stir in the cooked spices and mix well with the eggs..
Add the chicken thighs, meatballs and sausages and saute until the chicken is cooked.
After the chicken is cooked, add the white rice and add the seasonings. Stir fry until evenly distributed with the rice. Dish up and set aside.
Fried rice is best cooked with leftover rice that has been refrigerated.
Transfer the fried rice into a serving platter.
Slice the chicken liver gizzard ball to preferred size. Arrange the sliced liver gizzard and the sliced hard boiled egg on the side of the fried rice and garnish with fried onions.