Nasi Goreng (Fried Rice)

Ingredients

• 4 cups Cooked rice
• 1 cup Chicken, diced
• 1/2 cup Carrot, diced
• 1/2 cup Green beans, chopped
• 2 large Egg
• 2 cloves Garlic, minced
• 2 pieces Shallots, minced
• 1 tbsp Palm sugar
• 1 tbsp Fish sauce
• 2 tbsp Oyster sauce (soy-free)
• 2 tbsp Vegetable oil
• 1/4 tsp White pepper

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

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat (204.4°C / 200°C).
2. 2Crack the 2 large eggs into the hot wok and scramble them quickly until just cooked through, about 1-2 minutes. Remove the scrambled eggs from the wok and set them aside on a plate.
3. 3Add the 2 cloves of minced garlic and 2 pieces of minced shallots to the wok and sauté for about 30-60 seconds until they smell fragrant.
4. 4Add the 1 cup of diced chicken, 1/2 cup of diced carrot, and 1/2 cup of chopped green beans to the wok. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C, and the vegetables are tender-crisp.
5. 5Add the 4 cups of cooked rice to the wok, along with the 2 tablespoons of soy-free oyster sauce, 1 tablespoon of fish sauce, 1 tablespoon of palm sugar, and 1/4 teaspoon of white pepper. Stir everything together well and cook for 3-5 minutes, until the rice is heated through and all ingredients are evenly combined.
6. 6Gently fold in the reserved scrambled eggs. Stir for another minute to ensure the eggs are incorporated.
7. 7Serve the Nasi Goreng hot.

Substitutions

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