Nasi Goreng (Indonesian Fried Rice)

Ingredients

• 4 cups Cooked rice, day-old
• 1 cup Chicken breast, diced
• 0.5 cup Carrot, diced
• 0.5 cup Peas
• 2 large Egg, beaten
• 3 cloves Garlic, minced
• 2 medium Shallots, minced
• 3 tablespoons Coconut aminos
• 2 tablespoons Coconut oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

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

Instructions

1. 1Heat 2 tablespoons of coconut oil in a 30.48 cm skillet or wok over medium-high heat, about 190°C.
2. 2Pour the 2 large beaten eggs into the hot skillet. Cook for 1-2 minutes, or until the eggs are just set and scrambled. Remove the cooked egg from the skillet and set it aside on a plate.
3. 3Add the 3 cloves of minced garlic and 2 minced shallots to the same skillet. Sauté for 30-60 seconds, or until they are fragrant, being careful not to burn them.
4. 4Add the 1 cup of diced chicken breast, 0.5 cup of diced carrot, and 0.5 cup of peas to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is cooked through (no longer pink inside) and the vegetables are tender-crisp.
5. 5Add the 4 cups of cooked rice to the skillet. Pour in the 3 tablespoons of coconut aminos. Stir everything together well to combine and ensure the rice is heated through, about 3-5 minutes.
6. 6Return the scrambled egg to the skillet. Add the 0.5 teaspoon of salt and 0.25 teaspoon of pepper. Stir everything together gently to distribute the egg and seasonings evenly. Cook for another 1 minute to ensure everything is hot.
7. 7Serve the Nasi Goreng immediately.

Substitutions

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