Ingredients
- 2 tablespoons vegetable oil divided
- 1 chicken breast thinly sliced (optional)
- 3 cloves garlic minced
- 1 small onion or 2 shallots finely chopped
- 1 red chili pepper finely chopped (optional)
- 1 small carrot diced
- 1/2 cup frozen peas
- 3 eggs
- 3 cups cooked white rice preferably day-old rice
- 2 tablespoons soy sauce
- 1 1/2 tablespoons kecap manis sweet soy sauce or substitute
- Salt and pepper to taste
- 2 green onions scallions, sliced
- Cucumber slices for garnish
- Tomato slices for garnish
Instructions
- Heat 1 tablespoon of oil in a large wok or frying pan over medium-high heat. Add the chicken and stir-fry until cooked through. Remove and set aside.
- Add 1 tablespoon of oil to the pan. Add minced garlic, chopped onion or shallots, and red chili pepper (if using). Stir-fry for 1-2 minutes until fragrant.
- Add the diced carrot and peas to the pan. Stir-fry for 2-3 minutes until the vegetables are tender.
- Shift the vegetables to one side of the pan. Pour the eggs onto the cleared side and scramble them until fully cooked.
- Add the cooked rice to the pan. Stir-fry everything together, breaking up any clumps of rice.
- Return cooked chicken to the pan. Add soy sauce and kecap manis to the rice mixture. Stir-fry for 2-3 minutes, allowing rice to absorb sauces.
- Season with salt and pepper to taste. Stir in half of the sliced green onions. Serve the nasi goreng on plates, garnished with the remaining green onions, cucumber slices, and tomato slices.
