Quick Nasi Padang Rice Bowl

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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

Step 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.

Step 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.

Step 10

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

Step 11

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