Indonesian Nasi Goreng

• 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

1. 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.
2. 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.
3. 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.

long grain white rice, water, salt, sunflower seed oil, skinless, garlic, fresh red chile pepper, curry, green onions, soy sauce, sunflower, eggs, peanuts, fresh cilantro

Taken from www.allrecipes.com/recipe/221339/indonesian-nasi-goreng/ (may not work)