Nasi Goreng (Indonesian Fried Rice)

Ingredients

• 4 cups Cooked Rice (day old)
• about 450 g Chicken Breast
• 2 large Egg
• 2 medium Shallots
• 3 cloves Garlic
• 1 small Chili Pepper
• 3 tbsp Sweet Soy Sauce (Kecap Manis)
• 2 tbsp Tamari
• 2 tbsp Vegetable Oil
• 2 stalks Green Onions
• 1/2 cup Peas

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

Instructions

1. 1Cut the about 450 g of chicken breast into 1.27 cm cubes.
2. 2Finely mince the 2 medium shallots, 3 cloves garlic, and 1 small chili pepper.
3. 3Heat the 2 tbsp of vegetable oil in a large 30.48 cm wok or frying pan over medium-high heat, which is 190°C.
4. 4Crack the 2 large eggs into the hot wok and scramble them quickly until just cooked, then remove them from the wok and set aside.
5. 5Add the about 450 g of cubed chicken breast to the wok and stir-fry for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6Add the minced 2 medium shallots, 3 cloves garlic, and 1 small chili pepper to the wok with the chicken and stir-fry for 1-2 minutes until they are fragrant.
7. 7Add the 4 cups of cooked rice (day old), 3 tbsp of sweet soy sauce (Kecap Manis), and 2 tbsp of tamari to the wok. Stir-fry everything together for 3-5 minutes, breaking up any clumps of rice, until the rice is heated through and evenly coated.
8. 8Return the scrambled 2 large eggs to the wok, and add the 2 stalks of green onions (chopped) and the 1/2 cup of peas. Stir-fry for 1 more minute until everything is well combined and heated through.
9. 9Serve the Nasi Goreng hot.

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