* 2 cups cooked rice (preferably leftover rice, as it fries better) * 2 tablespoons vegetable oil * 1 onion, finely chopped * 3 cloves garlic, minced * 2 red chilies, thinly sliced (adjust the amount based on your spice preference) * 1/2 cup cooked and shredded chicken or prawns (you can also use other proteins like beef or tofu) * 1 cup mixed vegetables (carrots, peas, bell peppers, and green beans work well) * 2 tablespoons sweet soy sauce (kecap manis) – This can be found in Asian grocery stores or online. * 1 tablespoon regular soy sauce * 1 tablespoon oyster sauce * 1 teaspoon shrimp paste (optional, but it adds a lot of depth to the flavor) * 2 eggs, lightly beaten * Salt and pepper to taste * Sliced cucumber and tomatoes for garnish * Fried shallots (optional, for extra flavor and crunch)
* Heat the vegetable oil in a large wok or frying pan over medium-high heat. * Add the chopped onions and minced garlic to the wok, and stir-fry until they become fragrant and translucent. * Toss in the sliced red chilies and the cooked chicken or prawns. Stir-fry for a few minutes until the meat is heated through. * Add the mixed vegetables to the wok and stir-fry for another 2-3 minutes until they are slightly tender but still retain some crunch. * Push the ingredients to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs and cook them until they are just set. * Now, add the cooked rice to the wok. Break up any clumps of rice with your spatula and mix well with the other ingredients. * Pour the sweet soy sauce, regular soy sauce, and oyster sauce over the rice. Add the shrimp paste (if using) and stir everything together until the rice is evenly coated with the sauces. * Season the Nasi Goreng with salt and pepper to taste. Remember that the soy sauce and oyster sauce already contain salt, so go easy on the additional salt. * Continue stir-frying the rice for another 5-7 minutes, allowing it to absorb the flavors and develop a slightly crispy texture. * Once the Nasi Goreng is ready, remove the wok from the heat. * Serve the Nasi Goreng hot, garnished with sliced cucumbers, tomatoes, and fried shallots for added flavor and crunch.
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Discover the alluring flavours of Nasi Goreng – a delightful [Indonesian](https://twitter.com/i/communities/1473754952707231751/hashtag/Indonesian) fried rice dish with a fusion of spices, succulent proteins, and vibrant veggies. Find the recipe and others on [cookeryhq.com/discovery/589](http://cookeryhq.com/discovery/589)
**Ingredients:**
* 2 cups cooked rice (preferably leftover rice, as it fries better)
* 2 tablespoons vegetable oil
* 1 onion, finely chopped
* 3 cloves garlic, minced
* 2 red chilies, thinly sliced (adjust the amount based on your spice preference)
* 1/2 cup cooked and shredded chicken or prawns (you can also use other proteins like beef or tofu)
* 1 cup mixed vegetables (carrots, peas, bell peppers, and green beans work well)
* 2 tablespoons sweet soy sauce (kecap manis) – This can be found in Asian grocery stores or online.
* 1 tablespoon regular soy sauce
* 1 tablespoon oyster sauce
* 1 teaspoon shrimp paste (optional, but it adds a lot of depth to the flavor)
* 2 eggs, lightly beaten
* Salt and pepper to taste
* Sliced cucumber and tomatoes for garnish
* Fried shallots (optional, for extra flavor and crunch)
**Preparation and Cooking Time:**
* Preparation Time: 15 minutes
* Cooking Time: 15 minutes
**Instructions:**
* Heat the vegetable oil in a large wok or frying pan over medium-high heat.
* Add the chopped onions and minced garlic to the wok, and stir-fry until they become fragrant and translucent.
* Toss in the sliced red chilies and the cooked chicken or prawns. Stir-fry for a few minutes until the meat is heated through.
* Add the mixed vegetables to the wok and stir-fry for another 2-3 minutes until they are slightly tender but still retain some crunch.
* Push the ingredients to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs and cook them until they are just set.
* Now, add the cooked rice to the wok. Break up any clumps of rice with your spatula and mix well with the other ingredients.
* Pour the sweet soy sauce, regular soy sauce, and oyster sauce over the rice. Add the shrimp paste (if using) and stir everything together until the rice is evenly coated with the sauces.
* Season the Nasi Goreng with salt and pepper to taste. Remember that the soy sauce and oyster sauce already contain salt, so go easy on the additional salt.
* Continue stir-frying the rice for another 5-7 minutes, allowing it to absorb the flavors and develop a slightly crispy texture.
* Once the Nasi Goreng is ready, remove the wok from the heat.
* Serve the Nasi Goreng hot, garnished with sliced cucumbers, tomatoes, and fried shallots for added flavor and crunch.