Nasi Goreng Javanese-Style (Indonesian Fried Rice)

Ingredients

• 300 g Cooked jasmine rice (preferably day-old)
• 3 tbsp Kecap manis (sweet soy sauce)
• 2 tbsp Vegetable oil
• 2 cloves Garlic
• 1 small Shallot
• 1 tsp Fresh ginger(optional)
• 0.25 tsp Ground white pepper
• 0.25 tsp Salt(optional)
• 0.5 tsp Chicken bouillon powder (or chicken stock concentrate)(optional)
• 0.5 cup Frozen peas and carrots(optional)
• 2 large Eggs
• 2 stalks Green onions(optional)
• 0.5 cup Cucumber (for serving)(optional)

Instructions

1. 1

   Prep (about 15 minutes): Dice the shallot and mince the garlic. If using ginger, grate it. Chop green onions. Break up any clumps in the cooked rice so it’s separate.

2. 2

   Cook aromatics (about 5 minutes): Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shallot and garlic (and ginger if using) and stir until fragrant, about 1–2 minutes. Add peas and carrots and cook 1–2 minutes.

3. 3

   Fry the rice (about 10 minutes): Add the rice to the pan. Stir-fry until hot and lightly toasted, 3–4 minutes. Add kecap manis, white pepper, and (if using) salt and bouillon powder. Toss well until the rice is evenly coated and glossy, about 4–6 minutes.

4. 4

   Finish with eggs (about 5 minutes): Push rice to one side. Add the remaining 1 tbsp oil and fry eggs to your preference (sunny-side or over-easy), about 2–3 minutes. Serve the fried rice topped with the egg and garnished with green onions; add cucumber on the side if desired.