Indonesian Nasi Goreng

Ingredients

• 12 ounces long grain white rice
• 3 cups water
• Salt to taste
• 2 tablespoons sunflower seed oil
• 1 pound skinless, boneless chicken breast halves
• 2 cloves garlic, coarsely chopped
• 1 fresh red chile pepper, seeded and chopped
• 1 tablespoon curry paste
• 1 bunch green onions, thinly sliced
• 2 tablespoons soy sauce, or more to taste
• 1 teaspoon sunflower seed oil
• 2 eggs
• 2 ounces roasted peanuts, coarsely chopped
• 1/4 cup chopped fresh cilantro

Directions

Bring rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Heat 2 tablespoons sunflower oil in a wok or skillet over medium-high heat; cook and stir chicken, garlic, and red chile pepper until chicken is golden brown, 5 to 7 minutes. Stir in curry paste until fragrant, about 1 minute. Add cooked rice and green onions, cooking and stirring for 5 minutes more. Season with soy sauce.

Push rice mixture to one side of the wok. Heat remaining 1 teaspoon sunflower oil in middle of wok; cook and stir eggs until just set, about 1 minute. Stir rice mixture into eggs. Sprinkle with peanuts and cilantro. Serve immediately.