Dairy-Free & Egg-Free Nasi Goreng (Fried Rice)

Ingredients

• 4 cups Cooked Rice (day-old)
• 1 cup Chicken
• 1/2 cup Carrots
• 1/2 cup Peas
• 2 stalks Green Onions
• 3 cloves Garlic
• 2 small Shallots
• 3 tablespoons Soy Sauce
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 1 teaspoon Chili Paste
• 2 tablespoons Vegetable Oil
• 1 tablespoon Coconut Aminos
• 2 stalks Scallions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm wok or large skillet over medium-high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 1 minute.
2. 2Add the 3 cloves of minced garlic and the 2 small minced shallots to the hot oil. Cook, stirring constantly, until they are fragrant and lightly golden, about 1 to 2 minutes.
3. 3Add the 1 cup of chicken to the wok. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 to 7 minutes.
4. 4Add the 1/2 cup of carrots and the 1/2 cup of peas to the wok. Stir-fry with the chicken for 2 to 3 minutes, until the vegetables are slightly tender.
5. 5Add the 4 cups of cooked rice, 3 tablespoons of soy sauce, 2 tablespoons of sweet soy sauce, and 1 teaspoon of chili paste to the wok. Stir everything together until the rice is evenly coated and heated through, about 3 to 5 minutes.
6. 6Stir in the 2 stalks of chopped green onions. Cook for 1 minute more, until the green onions are fragrant.
7. 7Remove the wok from the heat. Stir in the 1 tablespoon of coconut aminos. Serve the Nasi Goreng hot, garnished with the 2 stalks of sliced scallions.

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