Nasi Paprik (Spicy Stir-fried Chicken Rice)

🛒 Ingredients

• Cooked White Rice 150 g · 195 kcal
• Chicken Breast, diced 150 g · 240 kcal
• Vegetable Oil 15 g · 130 kcal
• Onion, chopped 50 g · 20 kcal
• Garlic, minced 6 g · 9 kcal
• Red Chili Paste (e.g., Sambal Oelek) 15 g · 15 kcal
• Red Bell Pepper, sliced 70 g · 20 kcal
• Carrot, julienned 50 g · 20 kcal
• Green Beans, trimmed and cut 50 g · 15 kcal
• Soy Sauce 15 g · 8 kcal
• Oyster Sauce 15 g · 15 kcal
• Water 50 g · 0 kcal
• Fresh Red Chilies, sliced (for garnish) 10 g · 4 kcal
• Lime Leaves (Kaffir), shredded 2 g · 0 kcal
• Scallions, chopped (for garnish) 5 g · 1 kcal

👨‍🍳 Instructions

1. Cook white rice according to package instructions; set aside. Dice chicken breast and prepare all vegetables (chop onion, mince garlic, julienne carrot, slice bell pepper, trim green beans).
2. Heat vegetable oil in a wok or large frying pan over medium-high heat. Add chopped onion, minced garlic, and chili paste; stir-fry for 1-2 minutes until fragrant.
3. Add diced chicken to the pan and stir-fry until lightly browned and cooked through, about 5-7 minutes.
4. Stir in carrots, bell peppers, green beans, lime leaves (if using), soy sauce, oyster sauce, water, a pinch of sugar, and salt. Cook for another 3-5 minutes, until vegetables are tender-crisp and the sauce has thickened slightly.
5. Serve the Nasi Paprik immediately over the cooked white rice. Garnish with fresh sliced red chilies and chopped scallions, if desired.