Indonesian Nasi Goreng with Chicken and Egg

Ingredients

• 3 tablespoons neutral oil, divided
• 1 pound boneless, skinless chicken thighs, diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 red chile, minced, optional
• 4 cups cold cooked jasmine rice
• 2 tablespoons kecap manis sweet soy sauce
• 1 tablespoon soy sauce
• 1 cup frozen peas and carrots
• 4 large eggs
• 2 scallions, thinly sliced
• Cucumber slices and lime wedges, to serve

Steps

1. Heat 1 tablespoon oil in a wok or large skillet. Cook chicken for 5 to 6 minutes until browned and fully cooked; remove to a bowl.
2. Add another tablespoon oil and cook onion, garlic, and chile for 2 minutes until fragrant.
3. Add cold rice, breaking up any clumps, and stir-fry over high heat for 3 minutes until hot and lightly toasted.
4. Return chicken, add kecap manis, soy sauce, and the peas and carrots, then toss for 2 minutes until evenly coated and hot.
5. In a separate small skillet, fry the eggs in the remaining oil until the whites are set.
6. Divide the nasi goreng into bowls, top with eggs and scallions, and serve with cucumber and lime.

Allergen note: Contains soy and egg; check kecap manis for wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.