Nasi Goreng (Indonesian Fried Rice)

Instructions

1. 1Prepare your ingredients: Cut the about 450 g Chicken Breast into 1.27 cm cubes. Finely mince the 3 cloves Garlic and 2 medium Shallots. Slice the 2 stalks Green Onions, separating the white parts from the green tops.
2. 2Cook the eggs: Heat 1 tablespoon of the 2 tablespoons Vegetable Oil in a 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C). Crack the 4 large Eggs into the skillet and cook for 2-3 minutes, until the whites are set but the yolks are still runny for sunny-side up, or scramble them if preferred. Remove the eggs from the skillet and set them aside.
3. 3Stir-fry the aromatics: Add the remaining 1 tablespoon of Vegetable Oil to the same 25.4 cm skillet and heat over medium-high heat (190.6°C / 190°C). Add the minced Garlic and Shallots, and stir-fry for about 1 minute until they are fragrant and slightly softened.
4. 4Cook the chicken: Add the cubed Chicken Breast to the skillet with the garlic and shallots. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
5. 5Combine rice and sauces: Add the 4 cups Cooked Rice (day-old) to the skillet. Pour in the 3 tablespoons Soy Sauce and the 2 tablespoons Sweet Soy Sauce (Kecap Manis). Stir everything together well, breaking up any clumps of rice, and cook for 3-5 minutes until the rice is heated through and evenly coated.
6. 6Add spice: Stir in the 1 teaspoon Chili Paste (Sambal Oelek) until it is evenly distributed throughout the rice. Cook for another 1 minute.
7. 7Serve the Nasi Goreng: Divide the fried rice among four plates. Top each serving with one of the cooked Eggs and sprinkle with the sliced green tops of the 2 stalks Green Onions.

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