Laksa Butter Fried Rice

Method

1. Break up any clumps in the cold rice with your hands. Cut the chicken into 1.5 cm cubes and halve the tofu puffs. Slice the spring onions, keeping the white and green parts separate, and stir the coconut milk and fish sauce together in a small bowl.

   Add in this stepCoconut milk 4 tbspFish sauce 1 tsp

2. Bring water to a boil in a 16 cm pot over high heat, lower in the eggs and boil for 6 min 30 sec, then cool them in ice water for runny-centred jammy eggs. Peel and set aside.

   Add in this stepEggs 2

   high heat

3. Heat the oil in a 28 cm wok or frying pan over medium-high heat and stir-fry the chicken for 5 min, until golden outside and white all the way through. Add the tofu puffs for the last minute to crisp the outsides, then remove everything to a plate.

   Add in this stepCooking oil 1½ tbspBoneless chicken thighs 160 gTofu puffs (fried tofu) 4

   medium-high heat

4. Lower the pan to medium-low heat, add the butter, the spring onion whites and the laksa paste and fry for 2 min. When the butter turns orange and smells fragrant, pour in the coconut milk mixture and stir.

   Add in this stepButter 15 gSpring onions 1Store-bought curry laksa paste 2½ tbsp

   medium-low heat

5. Add the rice, turn the heat up to medium-high heat and stir-fry for 4 min: press the rice flat with the spatula, leave it a moment, then flip, and repeat, so every grain is coated and some bits turn lightly crisp. Return the chicken and tofu, add the bean sprouts and fry for 1 min more, turning off the heat while the sprouts are still crunchy.

   Add in this stepCold cooked rice (jasmine is best) 400 gBean sprouts 60 g

   medium-high heat

6. Pack the rice into a bowl and turn it out onto a plate as a dome. Top with a halved jammy egg, the spring onion greens, herbs and sambal, and serve with lime.

   Add in this stepSpring onions 1Coriander (cilantro) or mint sprigs 2Sambal (chili paste) 2 tspLime 1