Gluten-Free Nasi Goreng (Indonesian Fried Rice)

Instructions

1. 1Prepare your ingredients: Cut the about 450 g chicken breast into 2.54 cm pieces. Finely mince the 3 medium shallots, 3 cloves garlic, and 1 small red chili pepper. Slice the 2 stalks green onions thinly. Cut the 0.5 medium cucumber into thin slices for garnish.
2. 2Heat the 2 tablespoons of coconut oil in a large 30.48 cm skillet or wok over medium-high heat (around 190.6°C or 190°C). Add the about 450 g chicken breast pieces and cook, stirring occasionally, until they are browned on all sides and cooked through, reaching an internal temperature of 74°C. This should take about 5-7 minutes.
3. 3Push the cooked chicken to one side of the skillet. Crack the 2 large eggs into the empty side of the skillet. Scramble the eggs until they are cooked through, then break them into small pieces with your cooking utensil.
4. 4Add the minced 3 medium shallots, 3 cloves garlic, and 1 small red chili pepper to the skillet with the chicken and eggs. Cook, stirring constantly, for 1-2 minutes until the mixture is fragrant.
5. 5Add the 4 cups of cauliflower rice to the skillet. Stir-fry everything together for 5-7 minutes, until the cauliflower rice is heated through and slightly tender.
6. 6Pour the 3 tablespoons of sweet soy sauce and 1 tablespoon of fish sauce into the skillet. Stir well to coat all the ingredients evenly and cook for another 1-2 minutes until everything is well combined and heated through.
7. 7Serve the Nasi Goreng immediately, garnished with the sliced 2 stalks green onions and the sliced 0.5 medium cucumber.

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