Nasi Goreng Ayam (Chicken Fried Rice)

Ingredients

• 4 cups Cooked Rice
• 1 lb Chicken Breast, diced
• 1/2 cup Carrot, diced
• 1/2 cup Green Beans, chopped
• 2 Egg
• 4 cloves Garlic, minced
• 2 Shallot, minced
• 4 tbsp Coconut Aminos
• 1 tbsp Fish Sauce
• 1/2 tsp Ground White Pepper
• 2 tbsp Coconut Oil

Instructions

1. 1Heat 2 tablespoons of coconut 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 and the 2 minced shallots to the hot oil and sauté for about 1 minute, until they smell fragrant.
3. 3Add the 1 pound of diced chicken breast to the skillet and cook, stirring occasionally, until it is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
4. 4Push the cooked chicken to one side of the skillet. Crack the 2 eggs into the empty space and scramble them until they are cooked through, about 1-2 minutes.
5. 5Add the 1/2 cup of diced carrots and the 1/2 cup of chopped green beans to the skillet. Cook for 2-3 minutes, stirring them into the chicken and eggs, until the vegetables are slightly tender.
6. 6Add the 4 cups of cooked rice to the skillet. Break up any clumps of rice and mix everything together thoroughly with the chicken, scrambled eggs, and vegetables.
7. 7Pour in the 4 tablespoons of coconut aminos, 1 tablespoon of fish sauce, and 1/2 teaspoon of ground white pepper. Stir well to ensure all the ingredients are evenly coated and combined.
8. 8Continue to cook for another 5-7 minutes, stirring frequently, until the rice is heated through and all the flavors have melded together. The mixture should be steaming and well combined.
9. 9Serve the Nasi Goreng Ayam hot immediately.

Substitutions

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