Nasi Goreng Kampung (Soy-Free)

Ingredients

• 4 cups Cooked Rice (day-old)
• 200 g Chicken Breast
• 100 g Prawns
• 2 pieces Eggs
• 1 piece Onions
• 2 cloves Garlic
• 1 tbsp Chili Paste (soy-free)
• 2 tbsp Fish Sauce
• 1 tbsp Oyster Sauce (Gluten-Free)
• 3 tbsp Vegetable Oil
• 2 stalks Green Onions

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

Instructions

1. 1Prepare your ingredients: Cut the 200 g chicken breast into 1.27 cm pieces. Devein the 100 g prawns. Finely chop the 1 piece of onions and mince the 2 cloves of garlic.
2. 2Heat 3 tablespoons of vegetable oil in a wok or large skillet over high heat until it shimmers, about 204.4°C (200°C). Add the chopped onions and minced garlic and stir-fry for 1 minute until they are fragrant.
3. 3Add the 200 g chicken breast pieces and 100 g prawns to the wok. Stir-fry for 3-5 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/74°C) and the prawns turn pink and opaque.
4. 4Push the chicken and prawn mixture to one side of the wok. Crack the 2 pieces of eggs into the empty space and scramble them until just cooked, about 1-2 minutes.
5. 5Add the 4 cups of cooked rice (day-old) to the wok. Use your spatula to break up any clumps of rice.
6. 6Pour the 1 tablespoon of chili paste, 2 tablespoons of fish sauce, and 1 tablespoon of oyster sauce over the rice and other ingredients.
7. 7Stir-fry everything together vigorously for 3-5 minutes, ensuring the rice is heated through and evenly coated with the sauces. The rice should be tender and well combined.
8. 8Chop the 2 stalks of green onions and sprinkle them over the Nasi Goreng before serving.

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