Marinade

3 tablespoons ketjap manis or 2 tablespoons soy sauce mixed with 1 tablespoon honey

1 tablespoon peanut or walnut oil

1 garlic clove, minced

1 teaspoon ground ginger

1 teaspoon rice vinegar

Fried rice

½ pound boneless chicken breast, cut in quarter-inch strips 1/2 pound shelled shrimp 3 eggs 1-2 tablespoons butter

1 tablespoon peanut oil, preferably, or other vegetable oil 1 onion, chopped 1 leek, sliced into ¼ -inch strips (reserve a little for garnish) 1 garlic clove 2 teaspoons Thai chili paste 1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

2 cups cooked, long grain rice (see note)

3 tablespoons ketjap manis or 2 tablespoons soy sauce mixed with 1 tablespoon honey

For the marinade: In a medium bowl, combine ketjap manis with peanut or walnut oil, garlic, ginger and rice vinegar. Add chicken strips and shrimps, cover and refrigerate at least 30 minutes.

In a separate bowl, beat the eggs vigorously. Melt 1-2 tablespoons butter in a saute pan over medium-low heat; pour in the eggs and let cook for a minute or so, as if you were making an omelet, until the bottom starts to set. With a spatula gently push one edge of the omelet into the center of the pan while tilting the pan to allow liquid egg to flow underneath. Repeat with other edges, until no liquid remains. Gently flip the omelet over, cook another few seconds. Transfer to plate or work surface and cut into strips; set aside.

Heat remaining peanut oil in a wok or large frying pan. Add the onion, leek, garlic and Thai chile paste. Cook until onion is soft. Add coriander and cumin. Drain chicken and shrimp and add to pan, discarding marinade. Cook, stirring occasionally, until they are well mixed and cooked through, about 4 minutes. Add the rice, remaining ketjap manis and omelet strips and cook 5 minutes more. Garnish with leftover leeks.

Serves four.

Cook's notes: Prepare the rice the night before or at least 3 hours ahead and cool completely. Ketjap manis is a syrupy sweet Indonesian sauce based on soy sauce. Look for it in Asian markets.