Jimmy Wong is a cook, photographer and content creator.

Today, he will be making chicken satay with satay sauce on egg fried rice.

Recipe below:

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Fried rice & chicken satay skewers

2 cups of day old medium grain cooked rice

2 eggs

1 tbsp soy sauce

2 tbsp finely sliced green shallots

2 tbsp neutral oil

Heat up a wok, then add oil. Add eggs, giving them a quick stir then add the rice. Break down using the back of the spatula and stir. Add the soy sauce and green shallots and five a final stir.

1 packet CGFA Chicken Satay skewers

Satay Sauce

1 Onion1 Lemongrass stalk1 tbsp Fish sauce1 tbsp Honey

1 tbsp brown sugar2 tbsp Crunchy peanut butterChilli flakes (optional)½ cup Coconut cream1 tbsp Soy Sauce

1 tsp dark soy sauce2 Garlic clove1 tsp Tamarind paste1 tsp curry powder1 tbsp Canola oil

3 tbsp Water if using for pouring satay sauce

Place onions, garlic, ginger, fish sauce, tamarind paste, lemongrass, chili flakes and curry powder in a small blender. Heat up a small pot and add oil. saute the blended ingredients, then add the honey, brown sugar and peanut butter. Lastly add the coconut cream, loosen the sauce with water to desired consistency.

To Serve, place fried rice in a bowl, add the satay skewers, then the satay sauce. You can optionally garnish with a 6 minute boiled egg and mixed leaf salad. serve immediately.