Nasi Goreng (Malaysian Fried Rice)

Ingredients

• 4 cups Cooked Rice
• about 450 g Chicken Breast
• 2 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Carrot
• 0.5 cup Green Beans
• 3 tbsp Coconut Aminos
• 1 tsp Chili Garlic Sauce
• 2 tbsp Green Onions

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

Instructions

1. 1Prepare the ingredients: Cut the about 450 g of chicken breast into 1.27 cm cubes. Dice the 1 medium onion and 1 medium carrot into small pieces. Mince the 3 cloves of garlic. Trim the ends off the 0.5 cup of green beans and cut them into 2.54 cm pieces. Slice the 2 tbsp of green onions thinly for garnish.
2. 2Heat the 2 tbsp of coconut oil in a 30.48 cm skillet or wok over medium-high heat (190.6°C / 190°C). Add the about 450 g of chicken breast cubes and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C. Remove the cooked chicken from the skillet and set it aside in a bowl.
3. 3Add the diced 1 medium onion, minced 3 cloves of garlic, and diced 1 medium carrot to the same skillet. Cook, stirring frequently, for 5 minutes, until the vegetables begin to soften and the onion becomes translucent.
4. 4Add the 0.5 cup of green beans to the skillet with the other vegetables. Continue to cook for another 2 minutes, stirring occasionally, until the green beans are bright green and slightly tender-crisp.
5. 5Return the cooked about 450 g of chicken breast to the skillet. Add the 4 cups of cooked rice to the skillet with the vegetables and chicken. Stir everything together gently to combine all ingredients evenly.
6. 6Pour the 3 tbsp of coconut aminos and 1 tsp of chili garlic sauce over the rice mixture in the skillet. Stir-fry for 2-3 minutes, ensuring the rice is evenly coated with the sauces and heated through completely.
7. 7Divide the Nasi Goreng among 4 plates. Garnish each serving with the sliced 2 tbsp of green onions before serving immediately.

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