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

¼ cup chopped fresh cilantro

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.

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.

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.