Heat vegetable oil in a large wok or frying pan over medium-high heat. Add minced garlic, sliced shallots, and sliced red chilies. Sauté until fragrant, about 1-2 minutes.
Add diced chicken breast to the wok and stir-fry until almost cooked through, about 3-4 minutes. Then add the raw shrimp and cook until they turn pink, another 2-3 minutes.
Push the ingredients to one side of the wok. Add sambal oelek, kecap manis, soy sauce, fish sauce, and white pepper. Stir-fry for 30 seconds to allow the flavors to meld.
Add the cold cooked rice to the wok. Break up any clumps and mix thoroughly with the other ingredients and seasoning. Stir-fry for 5-7 minutes until the rice is heated through and slightly browned.
While the rice is frying, fry the large eggs separately to your desired doneness (e.g., sunny-side up). Divide the Nasi Goreng among serving plates. Garnish each serving with a fried egg, sliced spring onions, sliced cucumber, and fried shallots. Serve with fresh lettuce leaves on the side.
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