Gluten-Free Dutch Rice Table (Nasi Goreng)

Ingredients

• 4 cups Cooked Rice
• about 450 g Chicken Breast
• 2 Egg
• 1 Onion
• 2 cloves Garlic
• 1/2 cup Peas
• 1/2 cup Carrots
• 3 tbsp Tamari
• 3 tbsp Soy Sauce
• 1 tsp Shrimp Paste (optional)
• 2 tbsp Vegetable Oil

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

Instructions

1. 1Cut the about 450 g Chicken Breast into 1.27 cm pieces. Heat 1 tbsp of Vegetable Oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are no longer pink inside and reach an internal temperature of 74°C. Remove the cooked chicken from the skillet and set aside.
2. 2Crack the 2 Eggs into a small bowl and whisk them lightly. Add the remaining 1 tbsp of Vegetable Oil to the same 30.48 cm skillet and heat over medium heat (176.7°C / 175°C). Pour in the whisked eggs and cook, stirring gently, until they form soft curds, about 1-2 minutes. Transfer the scrambled eggs to a plate and set aside.
3. 3Finely chop the 1 Onion and mince the 2 cloves Garlic. Add the chopped onion to the skillet over medium heat (176.7°C / 175°C) and cook for 3-4 minutes, stirring, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. 4Add the 1/2 cup Carrots and 1/2 cup Peas to the skillet with the onion and garlic. If using, crumble in the 1 tsp Shrimp Paste. Stir everything together and cook for 2-3 minutes until the vegetables are slightly tender.
5. 5Add the cooked chicken back to the skillet. Pour in the 3 tbsp Tamari and 3 tbsp Soy Sauce. Stir well to combine all ingredients in the skillet.
6. 6Add the 4 cups Cooked Rice to the skillet. Break up any clumps of rice with your spoon or spatula. Stir-fry everything together over medium-high heat (204.4°C / 200°C) for 5-7 minutes, until the rice is heated through and evenly coated with the sauces and other ingredients.
7. 7Gently stir in the reserved scrambled eggs. Cook for 1 more minute to ensure everything is hot.
8. 8Serve the Gluten-Free Dutch Rice Table (Nasi Goreng) hot.

Substitutions

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