Quick Nasi Padang Rice Bowl

Ingredients

• 2 cups cooked rice, cooled
• ½ lb chicken breast, boneless and skinless
• ½ lb large shrimp, peeled and deveined
• 3 tablespoons soy sauce
• 3 cloves garlic, minced
• ½ cup fried shallots

Instructions

1. 1

   Place the chicken breast on a cutting board and slice it against the grain into strips about 1/4-inch thick, like slicing a loaf of bread lengthwise.

2. 2

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of a pencil-tip dot.

3. 3

   Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

4. 4

   Add the minced garlic to the hot oil and stir constantly for 30 seconds until the smell becomes strongly fragrant, so the flavor blooms into the oil.

5. 5

   Slide the chicken strips into the skillet in a single layer and cook without stirring for 2 minutes until the bottom surface turns light golden brown.

6. 6

   Stir the chicken and cook for another 2 minutes, stirring once every 30 seconds, until the pieces are cooked through and no pink remains in the center.

7. 7

   Add the shrimp to the skillet and cook for 2 minutes, stirring once every 30 seconds, until the shrimp turns opaque pink throughout.

8. 8

   Pour in the 3 tablespoons of soy sauce and stir the entire mixture for 30 seconds until the liquid coats all the meat and smells deeply savory.

9. 9

   Add the cooled rice to the skillet and break it up with a wooden spoon, stirring constantly for 3 minutes until the rice is heated through and evenly coated with the sauce.

10. 10

    Divide the rice mixture between two bowls, mounding it into a dome shape in the center of each bowl.

11. 11

    Scatter 2 tablespoons of fried shallots over the top of each bowl as a crispy garnish.

Tools you’ll need

• 12-inch skillet with lid
• cutting board
• chef's knife
• wooden spoon
• measuring spoons
• measuring cups
• two bowls

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