Indonesian-Inspired Nasi Goreng (Gluten & Nut-Free)

Ingredients

• 4 cups Cooked Rice (Day-Old)
• 400 g Chicken Breast
• 2 Egg
• 1 Carrot
• 100 g Green Beans
• 1 Onion
• 2 cloves Garlic
• 3 tbsp Gluten-Free Soy Sauce (Tamari)
• 2 tbsp Kecap Manis (Sweet Soy Sauce Alternative)
• 1 tsp Chili Paste
• 2 tbsp Sesame Oil
• 1 tbsp Vegetable Oil

Instructions

1. 1Prepare your ingredients: Cut the 400 g chicken breast into 1/2-inch pieces. Dice the 1 carrot into 1/4-inch cubes. Trim the ends off the 100 g green beans and cut them into 1-inch pieces. Peel and finely chop the 1 onion. Peel and mince the 2 cloves garlic.
2. 2Heat 1 tbsp vegetable oil and 2 tbsp sesame oil in a large 12-inch wok or frying pan over medium-high heat, about 350°F (175°C). Crack the 2 eggs into the hot oil. Scramble the eggs until just set, about 1-2 minutes. Remove the scrambled eggs from the wok and set them aside on a plate.
3. 3Add the 400 g chicken breast pieces to the same wok. Stir-fry for 5-7 minutes, until the chicken is cooked through and no longer pink inside, reaching an internal temperature of 165°F (74°C). Add the diced 1 carrot and 100 g green beans to the wok. Continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
4. 4Add the chopped 1 onion and minced 2 cloves garlic to the wok. Stir-fry for 1 minute until the onion is softened and the garlic is fragrant, being careful not to burn the garlic.
5. 5Add the 4 cups of day-old cooked rice to the wok. Pour in 3 tbsp gluten-free soy sauce (tamari), 2 tbsp kecap manis (sweet soy sauce alternative), and 1 tsp chili paste. Stir everything together well, breaking up any clumps of rice. Continue to stir-fry for 5-7 minutes, until the rice is heated through and all ingredients are thoroughly combined.
6. 6Add the reserved scrambled eggs back into the wok. Stir gently to mix them into the fried rice. Drizzle with the remaining 1 tbsp sesame oil and stir once more to distribute evenly.
7. 7Serve the Indonesian-Inspired Nasi Goreng hot.

Substitutions

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