Nasi Goreng (Dutch-Indonesian Fried Rice)

Ingredients

• 4 cups Cooked rice, day-old
• 1 lb Chicken breast, cooked and diced
• 2 Egg, beaten
• 1 tsp Shrimp paste (ensure soy-free)
• 2 cloves Garlic, minced
• 2 Shallot, minced
• 1 tsp Chili paste (sambal oelek, ensure soy-free)
• 0.5 cup Pea pods
• 0.5 Carrot, diced
• 2 tbsp Peanut oil
• 2 tbsp Coconut aminos
• 1 tbsp Lime juice
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a 12-inch skillet or a wok over medium-high heat. Add the 2 tablespoons of peanut oil and let it heat until it shimmers, about 1 minute.
2. 2Add the 2 cloves of minced garlic, 2 minced shallots, and 1 teaspoon of chili paste to the hot oil. Stir constantly for about 1 minute until the mixture is very fragrant, but do not let the garlic burn.
3. 3Add the 1 pound of cooked and diced chicken breast, 0.5 cup of pea pods, and 0.5 cup of diced carrot to the skillet. Stir and cook for 3 to 4 minutes, until the vegetables are slightly tender.
4. 4Push the chicken and vegetable mixture to one side of the skillet. Pour the 2 beaten eggs into the empty space. Let the eggs cook undisturbed for about 30 seconds, then gently scramble them until they are just cooked through and no liquid egg remains.
5. 5Add the 4 cups of cooked, day-old rice, 1 teaspoon of shrimp paste, and 2 tablespoons of coconut aminos to the skillet. Break up any clumps of rice and stir everything together thoroughly. Continue to stir-fry for 3 to 5 minutes, until the rice is heated through and evenly coated.
6. 6Stir in the 1 tablespoon of lime juice. Season the Nasi Goreng with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well to combine.
7. 7Serve the Nasi Goreng hot.

Related Guides