Nasi Goreng Kampung (Village Fried Rice)

Ingredients

• 4 cups Cooked Rice
• about 450 g Chicken Breast
• 1/2 cup Carrots
• 1/2 cup Green Beans
• 2 large Eggs
• 4 tbsp Sweet Soy Sauce (Kecap Manis)
• 2 cloves Garlic
• 2 small Shallots
• 1 tsp Chili Paste (Sambal Oelek)
• 2 tbsp Vegetable Oil
• 1/4 tsp White Pepper
• 1/2 tsp Salt

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

Instructions

1. 1Cut the about 450 g Chicken Breast into 1.27 cm cubes. Place a 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add 1 tbsp of the 2 tbsp Vegetable Oil. Add the cubed chicken and stir-fry for 5-7 minutes, or until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set it aside.
2. 2Add the remaining 1 tbsp of the 2 tbsp Vegetable Oil to the same 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add the 1/2 cup Carrots and 1/2 cup Green Beans. Stir-fry for 3-5 minutes, or until the vegetables are slightly tender but still have a slight crispness. Remove the vegetables from the skillet and set them aside with the chicken.
3. 3Crack the 2 large Eggs into a small bowl and lightly beat them with a fork. Pour the beaten eggs into the now empty 30.48 cm skillet over medium heat (176.7°C / 175°C). Cook, stirring gently, for 2-3 minutes, or until the eggs are just set and scrambled. Break the scrambled eggs into smaller pieces and set them aside with the chicken and vegetables.
4. 4Reduce the heat under the 30.48 cm skillet to medium-low (148.9°C / 150°C). Add the 2 cloves Garlic, minced, and the 2 small Shallots, thinly sliced. Stir-fry for 1-2 minutes, or until the garlic and shallots are fragrant and lightly softened, being careful not to burn them.
5. 5Add the 1 tsp Chili Paste (Sambal Oelek), 4 tbsp Sweet Soy Sauce (Kecap Manis), 1/2 tsp Salt, and 1/4 tsp White Pepper to the skillet. Stir well to combine with the garlic and shallots.
6. 6Add the 4 cups Cooked Rice, the cooked chicken, the cooked vegetables, and the scrambled eggs to the skillet. Mix everything together thoroughly, ensuring the rice is broken up and evenly distributed.
7. 7Increase the heat under the 30.48 cm skillet to medium (176.7°C / 175°C). Continue to stir-fry for 3-5 minutes, or until all the ingredients are heated through and well combined, stirring frequently to prevent sticking.
8. 8Serve the Nasi Goreng Kampung hot.

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