Well, maybe you wonder how to make those savoury with a spoonful of Indonesian spices. Here's a simple recipe I got from Allrecipes.com, I believe the ingredients are easy to get anywhere even in Europe.
Preparation: 15 mins Cooking: 35 mins Ready in: 50 mins
Ingredients: - 12 ounces long grain white rice - 3 cups water - salt - 2 tablespoons sunflower seed oil - 1 pound / half a kilo skinless, boneless chicken - 2 cloves garlic, coarsely chopped - 1 fresh red chili pepper, seeded and chopped - 1 tablespoon curry paste (optional) - 1 bunch green onions, thinly sliced - 2 tablespoons soy sauce, or more based on your taste - 2 eggs - 1/4 cup chopped fresh cilantro
So let's bring it on! 1. Put rice, water and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20-25 mins.
2. Heat the sunflower oil in a wok or skillet over medium-high heat, cook and steer the chicken, garlic and red chili pepper until the chicken turns golden brown, 5-7 minutes. Stir the curry paste until fragrant, about 1 minute. Add cooked rice and green onions, cooking and stirring for 5 minutes more. Season with soy sauce.
3. Push rice mixture to one side of the wok. Heat another sunflower oil in the middle of the wok: cook and stir eggs until just set, about 1 minute. Stir rice mixture into the eggs. Sprinkle with cilantro.