Gluten-Free Nasi Goreng (Fried Rice)

Instructions

1. 1Place an approximately 30 cm wok or large skillet over medium-high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 1 minute. This is approximately 190°C.
2. 2Add the 3 cloves of minced garlic and the 2 thinly sliced shallots to the hot oil. Cook, stirring constantly, for 1 to 2 minutes until they are fragrant and the shallots begin to soften.
3. 3Add the about 450 g of shrimp to the skillet. Cook, stirring occasionally, for 2 to 3 minutes, or until the shrimp turn pink and opaque. The internal temperature should reach 63°C.
4. 4Add the 4 cups of cooked jasmine rice, the 1/4 cup of coconut aminos, and the 1 teaspoon of chili paste to the skillet. Stir everything together thoroughly to coat the rice and shrimp with the coconut aminos and chili paste. Cook for 3 to 5 minutes, stirring frequently, until the rice is heated through.
5. 5Stir in the 1/2 cup of peas and the 1/2 cup of carrots. Continue to cook for another 2 to 3 minutes, stirring occasionally, until the peas and carrots are heated through.
6. 6Push the fried rice mixture to one side of the skillet, creating an empty space. Crack the 2 eggs into the empty space. Cook the eggs for about 30 seconds until the whites begin to set, then gently scramble them with your spatula. Once scrambled, mix the cooked eggs into the fried rice.
7. 7Serve the Gluten-Free Nasi Goreng immediately.

Substitutions

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