Nasi Goreng (Dutch Indonesian Fried Rice) - Egg-Free

Ingredients

• 4 cups Cooked rice (day-old is best)
• about 450 g Chicken breast, diced
• 1 cup Mixed vegetables (peas, carrots, corn)
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 4 tablespoons Sweet soy sauce (ketjap manis)
• 2 tablespoons Soy sauce
• 1 teaspoon Chili sauce (sambal oelek)
• 2 tablespoons Vegetable oil

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

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet over medium-high heat, which is about 190°C.
2. 2Add the about 450 g of chicken breast, diced, to the hot skillet and cook, stirring occasionally, until it is browned on all sides and cooked through, reaching an internal temperature of 74°C, about 5-7 minutes.
3. 3Add the 1 medium onion, chopped, and the 2 cloves garlic, minced, to the skillet with the chicken. Cook, stirring, until the onion is softened and translucent, about 3-4 minutes.
4. 4Add the 1 cup of mixed vegetables (peas, carrots, corn) to the skillet and cook, stirring, for 2-3 minutes until they are heated through.
5. 5Add the 4 cups of cooked rice to the skillet. Stir everything together well and cook for 5 minutes, breaking up any clumps of rice, until the rice is heated through.
6. 6Pour the 4 tablespoons of sweet soy sauce, 2 tablespoons of soy sauce, and 1 teaspoon of chili sauce over the rice mixture. Stir continuously to coat everything evenly.
7. 7Continue to cook for another 2-3 minutes, stirring frequently, until the sauces are well combined with the rice and vegetables, and the dish is heated through.

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