Nasi Goreng Ayam (Chicken Fried Rice)

Ingredients

• 4 cups Cooked Rice (day-old)
• about 450 g Chicken Breast
• 3 tablespoons Soy Sauce
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 3 cloves Garlic
• 2 small Shallots
• 1/2 cup Carrot
• 1/2 cup Green Beans
• 2 large Egg
• 2 tablespoons Vegetable Oil
• 1/4 teaspoon White Pepper

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. Finely mince the 3 cloves garlic and 2 small shallots. Cut the 1/2 cup carrot into 0.635 cm dice. Trim and cut the 1/2 cup green beans into 1.27 cm pieces.
2. 2Heat 2 tablespoons of vegetable oil in a large 30.48 cm wok or skillet over medium-high heat, which is about 190°C.
3. 3Crack the 2 large eggs into the hot wok. Scramble them quickly until just cooked, about 1-2 minutes. Remove the scrambled eggs from the wok and set them aside on a plate.
4. 4Add the minced 3 cloves garlic and 2 small shallots to the wok. Sauté for about 1 minute, stirring constantly, until they are fragrant and lightly golden.
5. 5Add the diced about 450 g chicken breast to the wok. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C, about 5-7 minutes.
6. 6Add the diced 1/2 cup carrot and 1.27 cm pieces of 1/2 cup green beans to the wok. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
7. 7Add the 4 cups cooked rice, 3 tablespoons soy sauce, 2 tablespoons sweet soy sauce, and 1/4 teaspoon white pepper to the wok. Stir-fry everything together for 3-5 minutes, breaking up any clumps of rice, until the rice is well combined with the sauce and heated through.
8. 8Return the cooked scrambled eggs to the wok. Gently mix them into the fried rice until evenly distributed.
9. 9Serve the Nasi Goreng Ayam hot immediately.

Related Guides