Indonesian Nasi Goreng

Ingredients

• 1 tablespoon curry paste 
• 2  eggs 
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic coarsely chopped
• 1 bunch green onions thinly sliced
• 1  chile pepper fresh red seeded chopped
• 2 ounces roasted peanuts coarsely chopped
• 6 servings salt to taste
• 1 pound chicken breast halves boneless skinless
• 2 tablespoons soya sauce to taste
• 1 teaspoon sunflower seed oil 
• 3 cups water 
• 12 ounces rice long grain white

Equipment

• frying pan
• sauce pan
• wok

Directions

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.
3. Add cooked rice and green onions, cooking and stirring for 5 minutes more. Season with soy sauce.
4. Push rice mixture to one side of the wok.
5. 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.
6. Sprinkle with peanuts and cilantro.
7. Serve immediately.