Nasi Goreng Kampung (Dairy-Free)

Instructions

1. 1Heat 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 about 450 g of diced chicken breast to the hot skillet and cook for 5-7 minutes, stirring occasionally, until it is browned on all sides and cooked through to an internal temperature of 74°C.
3. 3Add the 1 medium chopped onion, 4 minced cloves of garlic, and 1-2 sliced red chilies (if using) to the skillet with the chicken. Sauté for 2-3 minutes, stirring constantly, until the onions are softened and everything smells fragrant.
4. 4Pour in the 3 tablespoons of coconut aminos and 1 tablespoon of fish sauce, stirring to combine them with the chicken and vegetables.
5. 5Add the 4 cups of cooked day-old rice to the skillet. Stir-fry for 3-5 minutes, breaking up any clumps of rice, until it is heated through and evenly coated with the sauce.
6. 6Push the rice mixture to one side of the skillet, creating an empty space. Crack the 2 eggs into the empty space and scramble them with your spatula until they are cooked through, about 1-2 minutes.
7. 7Mix the scrambled eggs into the rice mixture, ensuring they are evenly distributed throughout the Nasi Goreng.
8. 8Serve the Nasi Goreng Kampung immediately, garnished with the 1/4 cup of chopped green onions.

Substitutions

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