Gluten-Free Nasi Goreng Kampung (Village Fried Rice)

Ingredients

• 4 cups Cooked Rice (day-old, cooled)
• about 450 g Chicken Breast, diced
• 2 large Eggs
• 4 cloves Garlic, minced
• 0.5 cup Red Onion, diced
• 1 tsp Chili Paste (Sambal Oelek)
• 2 tbsp Fish Sauce (Nam Pla)
• 2 tbsp Coconut Aminos
• 0.5 cup Green Onions, chopped
• 2 tbsp Vegetable Oil

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

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, about 190°C.
2. 2Add the about 450 g of diced chicken breast to the hot skillet and cook, stirring occasionally, until it is browned on all sides and cooked through, reaching an internal temperature of 74°C, about 5-7 minutes.
3. 3Add the 4 cloves of minced garlic and the 0.5 cup of diced red onion to the skillet with the chicken. Sauté, stirring constantly, until the garlic is fragrant and the onion is softened, about 1 minute.
4. 4Stir in the 1 teaspoon of chili paste, the 2 tablespoons of fish sauce, and the 2 tablespoons of coconut aminos. Mix everything together well and cook for 30 seconds until fragrant.
5. 5Add the 4 cups of cooked rice to the skillet. Use a spatula to break up any clumps and stir-fry, mixing the rice with the chicken and sauce mixture until the rice is heated through and well combined, about 3-5 minutes.
6. 6Push the rice mixture to one side of the skillet, creating an empty space. Crack the 2 large eggs into the empty space. Scramble the eggs with your spatula until they are fully cooked and no liquid egg remains, about 1-2 minutes.
7. 7Mix the cooked scrambled eggs into the rice and chicken mixture. Stir in the 0.5 cup of chopped green onions.
8. 8Serve the Gluten-Free Nasi Goreng Kampung immediately.

Substitutions

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