Gluten-Free Nasi Goreng (Indonesian Fried Rice)

Instructions

1. 1Cut the about 450 g Chicken Breast into 1.27 cm pieces.
2. 2Heat 2 tbsp Vegetable Oil in a 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
3. 3Add the 1/2 Red Onion, chopped, and the 3 cloves Garlic, minced, to the skillet. Sauté for 1-2 minutes until you can smell their fragrance.
4. 4Add the about 450 g Chicken Breast pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
5. 5Push the chicken to one side of the skillet. Crack the 2 Eggs into the empty side of the skillet and scramble them until they are fully cooked, about 1-2 minutes.
6. 6Add the 4 cups Cauliflower Rice, 3 tbsp Sweet Soy Sauce, 1 tbsp Fish Sauce, and 1 tsp Chili Paste to the skillet. Stir everything together well to combine the ingredients with the chicken and eggs.
7. 7Continue to cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is heated through and slightly tender.
8. 8Garnish with the 2 tbsp Green Onions, chopped, and serve hot.

Substitutions