Gluten-Free Nasi Goreng Kampung (Village Fried Rice)

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large wok or 30.48 cm skillet over medium-high heat, which is about 190°C.
2. 2Add the 4 cloves of minced garlic and 2 minced shallots to the hot oil. Sauté for 1 to 2 minutes until they are fragrant and slightly softened, but not browned.
3. 3Add the about 450 g of diced chicken breast to the wok. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
4. 4Add the 1 teaspoon of shrimp paste (belacan) and 2 chopped red chilies to the wok. Stir-fry for 1 minute until the shrimp paste is fragrant and combined with the chicken and chilies.
5. 5Add the 4 cups of cooked rice (day-old, cooled), 3 tablespoons of gluten-free soy sauce, 1 tablespoon of fish sauce, and 1 teaspoon of grated palm sugar to the wok. Stir everything together for 2 to 3 minutes, making sure the rice is evenly coated with the sauce and heated through.
6. 6Push the rice mixture to one side of the wok. Crack the 4 large eggs into the empty space on the other side. Scramble the eggs directly in the wok until they are just cooked, then gently mix them into the fried rice.
7. 7Continue to stir-fry the rice and egg mixture for another 1 to 2 minutes until everything is thoroughly heated.
8. 8Serve the Nasi Goreng Kampung hot. Garnish each serving with the 1 medium sliced cucumber and the 1/4 cup of fried anchovies.

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