This is a traditional dish from Indonesia. It’s a fragrant rice dish which is a mix of salty, sweet and savoury and it's much better than your average stir fry. My good friends Scott and Louise have mastered this recipe so every time I visit their home, I more than look forward to it.


Serves 2

• 2 chicken breast – cut into chunks

• 1 x tsp. minced garlic

• 1 x tsp. minced ginger

• 2 tbsp. dark soy sauce

• 2 tbsp. honey

• 300g cooked rice

• 3 tsp. tom yum paste.

• Lime juice

• 2 eggs – for frying

• Crispy onions

• 1 x avocado, peeled and sliced

• Oil for cooking


Begin by heating a large pan with a small amount of oil until hot. Cook the chicken, garlic and ginger for around 4-5 minutes. Add the soy sauce and honey and coat the chicken fully then add in the cooked rice.

Combine the rice with the chicken mix for another few minutes then add in the tom yum paste. Ensure the chicken is cooked through and finish the dish with a squeeze of lime.

Fry the eggs in a separate pan to your liking – place on top of the chicken and rice and scatter over some crispy onions along with fresh avocado on the side.

Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow Instagram @elementsgla X @elementsgla Facebook /elementsgla