Ingredients

3 cups day-old cooked white rice (chilled, separated)
2 tablespoons cooking oil
150g protein of choice (e.g., chicken breast, shrimp, thinly sliced beef, or a combination), cut into small pieces
1 large egg (optional, for mixing in or as a sunny-side up topping)
2 cloves garlic, minced
3-4 shallots, thinly sliced or minced
1-2 red chilies (bird's eye chilies), deseeded and finely sliced (adjust to taste, optional)
1 cup mixed vegetables (e.g., sliced cabbage, diced carrots, green beans, or peas)
2 tablespoons Kecap Manis (sweet soy sauce)
1 tablespoon regular soy sauce
1/2 teaspoon white pepper
Salt to taste
Optional garnishes: fried shallots, cucumber slices, tomato slices, prawn crackers (kerupuk), fried egg

Instructions

Heat cooking oil in a large wok or frying pan over medium-high heat.
If adding egg to the rice, scramble it lightly in the hot oil, then remove and set aside. Or, prepare a separate fried egg for topping later.
Add chicken/shrimp/beef to the wok and stir-fry until cooked through. Remove and set aside with the scrambled egg, if any.
Add minced garlic, sliced shallots, and chilies (if using) to the same wok. Sauté until fragrant and lightly golden, about 1-2 minutes.
Add the mixed vegetables and stir-fry for 2-3 minutes until slightly tender-crisp.
Add the day-old rice to the wok. Break up any clumps with your spatula. Stir-fry constantly for 2-3 minutes to ensure the rice is heated through and slightly drier.
Return the cooked protein and scrambled egg (if used) to the wok.
Pour in the Kecap Manis and regular soy sauce. Sprinkle with white pepper and salt to taste.
Stir-fry vigorously for another 3-5 minutes, ensuring all ingredients are well combined and the rice is evenly coated with the sauces. The rice should be hot and slightly toasted.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fried shallots, cucumber, tomato slices, prawn crackers, and a sunny-side up fried egg if desired.