Dairy-Free Nasi Goreng Ayam (Chicken Fried Rice)

Ingredients

• 4 cups Cooked Rice (day-old)
• about 450 g Chicken Breast
• 3 tablespoons Soy Sauce
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 4 cloves Garlic
• 2 medium Shallots
• 1 small Red Chili
• 1/2 cup Carrot
• 1/2 cup Green Beans
• 2 tablespoons Peanut Oil
• 4 large Eggs (for topping)

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

Instructions

1. 1Dice the about 450 g of chicken breast into 1.27 cm cubes. Mince the 4 cloves of garlic, 2 medium shallots, and 1 small red chili. Cut the 1/2 cup of carrot into 0.635 cm pieces and trim the ends off the 1/2 cup of green beans.
2. 2Heat the 2 tablespoons of peanut oil in a large 30.48 cm wok or skillet over medium-high heat, about 190°C. Add the diced chicken breast and stir-fry for 5-7 minutes, or until it is cooked through and reaches an internal temperature of 74°C.
3. 3Add the minced garlic, shallots, and red chili to the wok with the chicken. Stir-fry for 1 minute, until you can smell their fragrance.
4. 4Add the 1/2 cup of carrot pieces and the 1/2 cup of green beans to the wok. Stir-fry for 2-3 minutes, until the vegetables are slightly tender but still have a slight crispness.
5. 5Add the 4 cups of cooked rice (day-old), 3 tablespoons of soy sauce, and 2 tablespoons of sweet soy sauce to the wok. Stir everything together, breaking up any clumps of rice, and continue to stir-fry for 3-5 minutes, until the rice is well combined with the other ingredients and heated through.
6. 6While the rice is finishing, heat a separate small non-stick skillet over medium heat, about 175°C. Crack the 4 large eggs into the skillet, one at a time, and fry them until the whites are set and the yolks are cooked to your preference, about 2-3 minutes per egg.
7. 7Divide the nasi goreng ayam among 4 plates. Top each serving with one of the fried eggs.

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