Chicken & Rice Stir Fry | Nasi Goreng

Ingredients

• 1 tbsp. 100% Coconut Oil
• 2 garlic cloves (finely chopped)
• 1 chilli (finely chopped)
• 1 onion (diced)
• 1 carrot (chopped)
• Handful green beans (chopped)
• 2 tbsp. sweet soy sauce
• 350g chicken breast (diced)
• 500g cooked rice
• 1 tbsp. dark soy sauce
• 1 tbsp. fish sauce
• 1 tsp. 100% Coconut Oil
• 3 eggs

• 3 tomatoes (chopped)
• ½ cucumber (sliced)
• Handful chopped nuts
• 1 chilli (chopped)
• 3 spring onions (chopped
• Sriracha sauce

Method

1. On a high heat, melt a tablespoon of coconut oil in a large wok, then add the finely chopped garlic and chilli, and fry for a minute.
2. Now, add the onions, carrot and green beans, stir together and then add 1 tablespoon of sweet soy sauce. Leave to fry for 6-8 mins, stirring regularly.
3. Then, add your chicken breast, mix it into the vegetables and leave to fry until the chicken is cooked through and no longer pink on the outside.
4. Next, add your cooked rice to the wok, mix it through with the other ingredients, and then add the remaining tablespoon of sweet soy sauce, along with the dark soy sauce and fish sauce.
5. Fry for a further 5 minutes, stirring constantly.
6. Meanwhile, melt a teaspoon of coconut oil in a small frying pan and add an egg. Fry the egg for five minutes and then remove from the heat (repeat the process for the remaining two eggs, or you could try frying all three together).
7. Once your stir fry is done, pack it into a small bowl, compressing with spatula or spoon. Then place an upside down plate on top of the bowl and flip carefully. Gently lift the bowl away from the plate, and you should have a perfect rice dome.
8. Place an egg on top of each rice dome and garnish with chopped nuts, chillies, spring onions & drizzle with sriracha to serve.
9. Serve with a garnish of tomatoes and cucumber — then dig in!