Nasi Goreng Ayam (Chicken Fried Rice)

Ingredients

• 4 cups Cooked Rice (day-old)
• about 450 g Chicken Breast
• 3 tablespoons Soy Sauce (gluten-free)
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 4 cloves Garlic
• 2 small Shallots
• 1 teaspoon Chili Paste (Sambal Oelek)
• 2 tablespoons Vegetable Oil
• 2 stalks Green Onions
• 4 large Egg

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

Instructions

1. 1Prepare your ingredients: dice the about 450 g chicken breast into 1.27 cm pieces. Mince the 4 cloves garlic and the 2 small shallots. Slice the 2 stalks green onions, separating the white parts from the green tops.
2. 2Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, around 190°C.
3. 3Add the minced garlic and shallots to the hot oil. Sauté for about 1 minute until they smell fragrant, being careful not to burn them.
4. 4Add the diced about 450 g chicken breast to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is browned on all sides and reaches an internal temperature of 74°C.
5. 5Stir in the 3 tablespoons of soy sauce, 2 tablespoons of sweet soy sauce, and 1 teaspoon of chili paste. Cook for 1 minute, stirring to coat the chicken and aromatics.
6. 6Add the 4 cups of cooked rice (day-old) to the skillet. Stir-fry for 3-5 minutes, breaking up any clumps, until the rice is heated through and well combined with the chicken and sauce mixture.
7. 7While the rice is finishing, fry the 4 large eggs in a separate non-stick skillet over medium heat, around 162.8°C (160°C), until the whites are set and the yolks are cooked to your preference. This usually takes 2-3 minutes per egg.
8. 8Serve the Nasi Goreng Ayam immediately. Divide the fried rice among four plates, top each serving with one of the fried eggs, and garnish with the chopped green tops of the 2 stalks green onions.

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