Ingredients

• cooking spray
• 3 large eggs , beaten
• 1 tablespoon vegetable oil
• 1 onion , chopped
• 1 leek , chopped
• 2 greens chile peppers , chopped
• 1 clove garlic , minced
• 0.5 pounds skinless , boneless chicken breasts, cut into thin strips
• 0.5 pounds peeled and deveined shrimp
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 cups cold cooked white rice
• 3 tablespoons kecap manis , sweet soy sauce

Instructions

1. 1 Heat a large nonstick skillet over medium heat. Coat with nonstick cooking spray.
2. 2 Pour eggs into the hot skillet and cook until the edges begin to set. Lift the edges to allow any uncooked egg to flow onto the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Transfer omelet to a cutting board and slice into 1/2-inch strips. Set aside.
3. 3 Heat vegetable oil in a wok or large frying pan over high heat. Stir in onion, leek, chile peppers, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Stir in chicken, shrimp, coriander, and cumin; mix well. Cook and stir for about 5 minutes.
4. 4 Mix in cooked rice, sweet soy sauce, and omelet strips; cook until rice is heated through and chicken is no longer pink in the center, 3 to 5 minutes.

Nutrition per serving