Nasi Goreng (Indonesian Fried Rice)

Instructions

1. 1Prepare your ingredients: Cook 4 cups of day-old rice ahead of time. Cut about 450 g of chicken breast into 1.27 cm cubes. Peel and finely chop 2 medium shallots and 3 cloves of garlic. Peel and dice 1 medium carrot into 0.635 cm cubes. Trim and cut 1/2 cup of green beans into 1.27 cm pieces.
2. 2Heat 2 tablespoons of vegetable oil in a 30.48 cm skillet or wok over medium-high heat, about 204.4°C (200°C). Add the 1.27 cm cubes of chicken breast and cook, stirring occasionally, until browned on all sides and cooked through, reaching an internal temperature of 74°C, about 5-7 minutes.
3. 3Push the cooked chicken to one side of the skillet. Crack 2 large eggs into the empty side of the skillet. Scramble the eggs until they are fully cooked, then break them up into smaller pieces and mix them with the chicken.
4. 4Add the chopped shallots and garlic to the skillet with the chicken and eggs. Sauté, stirring constantly, until they are fragrant and slightly softened, about 1 minute.
5. 5Add the diced carrot and green beans to the skillet. Continue to sauté, stirring occasionally, until the vegetables are tender-crisp, about 2-3 minutes.
6. 6Add the 4 cups of cooked rice to the skillet. Break up any clumps of rice with your spoon or spatula and mix everything together thoroughly with the chicken, eggs, and vegetables.
7. 7Pour in 3 tablespoons of sweet soy sauce and 1 tablespoon of fish sauce. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. If using, add 1 teaspoon of optional Sambal Oelek. Stir-fry everything together for 5-7 minutes, ensuring the rice is heated through and all ingredients are well combined. The sauce should coat the rice and other ingredients evenly.
8. 8Serve the Nasi Goreng hot.

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