Gluten-Free Nasi Goreng (Malaysian Fried Rice)

Ingredients

• 4 cups Cooked Rice (day-old, preferably)
• 1 pound Chicken Breast, diced
• 4 tablespoons Coconut Aminos (GF soy sauce substitute)
• 4 cloves Garlic, minced
• 2 Shallots, minced
• 1 Red Chili, minced (optional)
• 1/2 cup Carrot, diced
• 1/2 cup Green Beans, chopped
• 2 Egg, beaten
• 2 tablespoons Peanut Oil
• 2 Green Onions, sliced for garnish

Instructions

1. 1Heat 2 tablespoons of peanut oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C).
2. 2Add the 4 cloves of minced garlic, 2 minced shallots, and 1 minced red chili (if using) to the hot oil. Stir-fry for about 1 minute until the mixture is fragrant, meaning you can smell it strongly.
3. 3Add the 1 pound of diced chicken breast to the skillet. Cook, stirring occasionally, for 5 to 7 minutes until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
4. 4Push the chicken to one side of the skillet. Pour the 2 beaten eggs into the empty side and scramble them until they are fully cooked, about 1 to 2 minutes.
5. 5Add the 1/2 cup of diced carrot and 1/2 cup of chopped green beans to the skillet. Stir-fry with the chicken and egg for 2 minutes until the vegetables are slightly tender.
6. 6Add the 4 cups of cooked rice and 4 tablespoons of coconut aminos to the skillet. Stir everything together, breaking up any large clumps of rice with your spoon or spatula. Continue to stir-fry for about 5 minutes until the rice is heated through and evenly coated with the coconut aminos.
7. 7Remove the skillet from the heat. Garnish the Nasi Goreng with the 2 sliced green onions and serve immediately.

Substitutions

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