Indonesian Fried Rice (Nasi Goreng)

Prepare the quick pickle: In a bowl, mix the rice vinegar and sugar until dissolved.

Add the sliced cucumber, grated carrot (raw), and sliced chili to the sugar vinegar solution. Stir in the finely chopped half small onion and set the mixture aside.

Heat one tablespoon of vegetable oil in a skillet or pan over high heat.

Fry the 250g of ground chicken breast, seasoning with a pinch of black pepper and salt, until well browned.

Add another tablespoon of oil and the chopped half onion to the chicken mixture. Then, add the three large minced garlic cloves and sauté.

Stir in the thick, sweet soy sauce, the two sliced chilies (adjust to taste), chopped scallions, ready-made chicken seasoning, and curry powder.

Incorporate the cooked rice (use a long-grain variety) into the chicken and seasoning mixture, stirring well to coat all ingredients.

Transfer the fried rice to individual serving plates.

Finish assembling the dish by adding the typical accompaniments, such as a fried egg, grilled shrimp, and roasted shelled peanuts. If desired, sprinkle with fried garlic on top.