Rye Free Turmeric Nasi Goreng

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

4 cups cooked jasmine rice, day-old and cold
3 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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½ 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
½ tsp ground white pepper
½ tsp ground turmeric
300 g boneless, skinless chicken thighs, cut into ½-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 2–3 minutes more. Transfer the chicken to a plate and set aside.

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