Nasi Goreng (Indonesian Fried Rice)

Ingredients

• 4 cups Cooked Rice (day-old)
• about 450 g Chicken Breast, diced
• 3 tablespoons Soy Sauce (gluten-free)
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 4 cloves Garlic, minced
• 2 medium Shallots, minced
• 1 teaspoon Chili Paste (Sambal Oelek)
• 2 tablespoons Vegetable Oil
• 1/2 cup Green Onions, chopped
• 1 cup Peas and Carrots, mixed
• 2 tablespoons Crispy Fried Onions (for garnish)

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

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
2. 2Add the 4 cloves of minced garlic and the 2 medium minced shallots to the hot oil. Sauté for about 1 minute, stirring constantly, until they smell fragrant and are just starting to turn a light golden color.
3. 3Add the about 450 g of diced chicken breast to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 74°C.
4. 4Stir in the 1 teaspoon of chili paste (Sambal Oelek), the 3 tablespoons of soy sauce, and the 2 tablespoons of sweet soy sauce (Kecap Manis). Mix everything together well to coat the chicken.
5. 5Add the 4 cups of cooked rice (day-old), and the 1 cup of peas and carrots to the skillet. Stir-fry for about 5 minutes, breaking up any large clumps of rice with your spoon or spatula, until the rice is heated through and everything is evenly combined.
6. 6Stir in the 1/2 cup of chopped green onions. Cook for 1 more minute until the green onions are slightly wilted.
7. 7Serve the Nasi Goreng immediately. Garnish each serving with the 2 tablespoons of crispy fried onions.

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