Nickel Allergy Friendly Turmeric Nasi Goreng
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Learn more āIngredients
4 servings
- 4 cups cooked jasmine rice, day-old and cold
- 3 tbsp garlic-infused oil, divided
- Ā½ cup scallion green tops, thinly sliced (about 4 scallions), plus more for serving
- 1 medium red bell pepper, finely diced
- 1 medium carrot, peeled and finely diced
- 2 tbsp tamari
- 1 tbsp fish sauce
- 1 tsp sambal oelek
- 1 tsp sesame oil
- Ā½ tsp ground white pepper
- Ā½ tsp ground turmeric
- 300 g boneless, skinless chicken thighs, cut into Ā½-inch pieces
For the fried eggs
- 4 large eggs
- 1 tbsp garlic-infused oil
For serving
- 2 tbsp scallion green tops, thinly sliced (optional)
- 1 medium cucumber, thinly sliced (optional)
Instructions
- 1
In a small bowl, stir together the tamari, fish sauce, sambal oelek, sesame oil, white pepper, and turmeric until combined. Set the sauce aside.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the garlic-infused oil and swirl to coat. Add the chicken pieces in a single layer and cook undisturbed for 2 minutes, then stir-fry until opaque throughout with no pink at the center, about 2ā3 minutes more. Transfer the chicken to a plate and set aside.
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