Sri Lankan Nasi Goreng

Ingredients(for 1 medium bowl (about 200g cooked rice per serving))

• 2 cups Cooked red rice (Use kakulu haal or any Sri Lankan red rice)
• 100g Skinless chicken breast (cut into small cubes)
• 1 large Egg (beaten)
• 1/2 cup Carrot (finely diced)
• 1/4 cup Leeks (thinly sliced)
• 1/4 cup Green beans (finely chopped)
• 1 small Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 tbsp Sri Lankan chili paste (sambal) (or use homemade)
• 1 tsp Soy sauce (low sodium)
• 5-6 leaves Curry leaves (fresh) - optional
• 1/4 tsp Black pepper (freshly ground)
• 1/4 tsp Salt (to taste)
• 2 tsp Coconut oil (for stir-frying)

Instructions

1. 1

   Heat 1 tsp coconut oil in a large non-stick pan or wok over medium heat. Add the beaten egg and quickly scramble until just set. Remove and set aside.

   3 minutes

   Avoid overcooking the egg to keep it soft and fluffy.

2. 2

   In the same pan, add the remaining coconut oil. Sauté the onions, garlic, and curry leaves until fragrant and lightly golden.

   3 minutes

   Stir constantly to prevent burning and release full aroma of the curry leaves.

3. 3

   Add the chicken cubes to the pan. Stir-fry until the chicken turns white and is cooked through.

   5 minutes

   Cut chicken into small pieces for faster, even cooking.

4. 4

   Add carrots, green beans, and leeks. Stir-fry for 3-4 minutes until the veggies are just tender but still vibrant.

   4 minutes

   Don’t overcook vegetables to retain crunch and nutrients.