Nasi Goreng (Indonesian Fried Rice)

Ingredients

• 3 cups cooked white rice, preferably day-old and chilled
• 2 tablespoons vegetable oil
• 2-3 shallots, finely sliced
• 3-4 cloves garlic, minced
• 1-2 red chilies (bird's eye or red long chili), finely sliced or pounded (adjust to taste)
• 100g chicken breast or shrimp, cut into small pieces (optional)
• 1-2 eggs
• 2 tablespoons Kecap Manis (Indonesian sweet soy sauce)
• 1 tablespoon regular soy sauce
• 1/2 teaspoon white pepper
• Salt to taste
• Optional Garnish: Sliced cucumber, tomato wedges, fried shallots, prawn crackers (kerupuk)

Instructions

1. Heat vegetable oil in a large wok or frying pan over medium-high heat.
2. If using chicken or shrimp, add them to the hot oil and stir-fry until cooked through. Remove and set aside.
3. Add the shallots, garlic, and chilies to the wok. Stir-fry until fragrant and lightly golden, about 1-2 minutes.
4. Push the aromatics to one side of the wok. Crack the egg(s) into the empty space and scramble until just set. Break it into smaller pieces and mix with the aromatics.
5. Add the day-old rice to the wok. Break up any clumps with your spatula.
6. Pour in the Kecap Manis, regular soy sauce, white pepper, and a pinch of salt.
7. Stir-fry vigorously, ensuring all ingredients are well combined and the rice is evenly coated with the sauces. Continue frying for 3-5 minutes until the rice is heated through and slightly browned.
8. If you cooked chicken or shrimp separately, return them to the wok and mix well.
9. Taste and adjust seasoning if needed.
10. Serve hot, optionally garnished with sliced cucumber, tomato wedges, fried shallots, or kerupuk.