Ingredients

• 300 g jasmine rice, cooked and cooled
• 2 tbsp oil
• 2 cloves garlic, finely chopped
• 1 onion, finely chopped
• 200 g chicken breast or shrimp, cut into small pieces
• 2 eggs
• 1 carrot, diced
• 100 g peas
• 2 tbsp soy sauce
• 1 tbsp ketjap manis (sweet soy sauce)
• 1 tsp sambal oelek (chili paste)
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving
• Fried onions and roasted peanuts for garnish

Directions

1. Heat the oil in a large pan or wok over medium heat. Add the garlic and onion, and sauté until the onions are soft and translucent.
2. Add the chicken or shrimp, and cook until they are cooked through.
3. Push the meat and vegetables to the side of the pan, crack the eggs into the empty space, and stir until they form scrambled eggs.
4. Mix the rice into the pan along with the carrot and peas. Stir everything together well.
5. Add the soy sauce, ketjap manis and sambal oelek. Mix thoroughly so the rice is evenly coated with the sauce.
6. Season with salt and pepper, adjusting to taste. Cook for an additional 3-4 minutes, until everything is heated through.
7. Plate the nasi goreng and garnish with fresh cilantro, lime, fried onions, and roasted peanuts. Serve immediately for best flavor.

Vegetarian variation with tofu

For a vegetarian nasi goreng, replace the chicken or shrimp with 200 g firm tofu cut into cubes. Fry the tofu cubes until they are golden and crispy on all sides, then continue the recipe as described. The rich flavor from ketjap manis and sambal oelek will add depth to your tofu version.