Nasi Goreng with Chicken (Soy-Free)

Ingredients

• 4 cups Cooked White Rice
• about 450 g Chicken Breast
• 2 large Egg
• 1/2 cup Carrot
• 1/2 cup Green Beans
• 3 medium Shallots
• 3 cloves Garlic
• 1/2 small Red Chili Pepper
• 3 tablespoons Coconut Aminos
• 1 tablespoon Fish Sauce
• 1 teaspoon Palm Sugar
• 1 tablespoon Lime Juice
• 2 tablespoons Coconut Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

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

Instructions

1. 1Prepare your ingredients: Dice the about 450 g of chicken breast into 1.27 cm cubes. Mince the 3 medium shallots, 3 cloves garlic, and 1/2 small red chili pepper very finely. Cut the 1/2 cup of carrot into 0.635 cm pieces and trim the 1/2 cup of green beans into 1.27 cm lengths.
2. 2In a small bowl, whisk together the 3 tablespoons of coconut aminos, 1 tablespoon of fish sauce, 1 teaspoon of palm sugar, and 1 tablespoon of lime juice. Set this sauce aside.
3. 3Heat 2 tablespoons of coconut oil in a large 30.48 cm skillet or wok over medium-high heat, about 190°C.
4. 4Crack the 2 large eggs into the hot skillet and scramble them quickly until just cooked through, about 1-2 minutes. Remove the scrambled eggs from the skillet and set them aside on a plate.
5. 5Add the diced about 450 g of chicken breast to the same skillet. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C, about 5-7 minutes.
6. 6Add the minced 3 medium shallots, 3 cloves garlic, and 1/2 small red chili pepper to the skillet with the chicken. Sauté for 1-2 minutes until fragrant, stirring constantly.
7. 7Add the cut 1/2 cup of carrot and 1/2 cup of green beans to the skillet. Cook for 3-5 minutes, stirring occasionally, until the vegetables are slightly tender but still have a slight crispness.
8. 8Add the 4 cups of cooked white rice to the skillet. Break up any clumps of rice with your spatula and stir to combine everything evenly.
9. 9Pour the prepared sauce mixture (coconut aminos, fish sauce, palm sugar, lime juice) over the rice and chicken mixture. Stir well to coat everything evenly.
10. 10Add the reserved scrambled eggs back into the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
11. 11Stir-fry everything together for another 2-3 minutes, until the rice is heated through and all ingredients are well combined. Serve hot.

Substitutions

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