Nasi Goreng | FoodieAtlas

Ingredients

2 cups cooked jasmine rice (preferably cold and a day old)
200 grams chicken breast or tofu, diced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 onion, finely chopped
1 red bell pepper, diced
1 carrot, peeled and diced
1 cup frozen peas (thawed)
2 eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce (or vegetarian oyster sauce)
1 tablespoon kecap manis (sweet soy sauce) or regular soy sauce with a pinch of sugar
1 teaspoon sambal oelek (chili paste) or to taste
1/2 teaspoon ground white pepper
2 green onions, chopped
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

Instructions

Prepare the Rice

Ensure the cooked jasmine rice is cold and separated. If the rice is fresh, spread it out on a tray to cool down and dry out a bit.

Cook the Protein

Heat vegetable oil in a large wok or frying pan over medium-high heat.

Add the diced chicken or tofu and cook until golden brown and cooked through. Remove from the pan and set aside.

Stir-Fry the Vegetables

In the same pan, add a little more oil if needed. Saut√© the minced garlic and chopped onion until fragrant and softened.

Add the diced red bell pepper and carrot, and cook for another 2-3 minutes until tender.

Add the peas and cook for an additional 1-2 minutes.

Add the Eggs

Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble until fully cooked. Mix the eggs with the vegetables.

Combine Everything

Add the cold rice to the pan, breaking up any clumps. Stir to combine with the vegetables and eggs.

Pour in the soy sauce, oyster sauce, kecap manis (or sweet soy sauce), sambal oelek (or chili paste), and ground white pepper. Toss everything together until the rice is evenly coated with the sauces and everything is heated through.

Finish and Serve

Add the cooked chicken or tofu back into the pan and mix well.

Garnish with chopped green onions and fresh cilantro.