Nasi Goreng

Ingredients

• Vegetable oil (3 tablespoons)
• Chicken breast (1 cup, diced)
• Shrimp (1 cup, peeled and deveined)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Carrot (1 medium, diced)
• Green beans (1 cup, chopped)
• Eggs (2, beaten)
• Cooked rice (4 cups, preferably day-old)
• Soy sauce (2 tablespoons)
• Fish sauce (1 tablespoon)
• Sweet soy sauce (kecap manis) (2 tablespoons)
• Salt (to taste)
• Pepper (to taste)
• Green onions (2, chopped (for garnish))
• Cucumber (1, sliced (for serving))
• Lime wedges (for serving)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat.
2. Add the diced chicken breast and cook until browned and cooked through, approximately 5-6 minutes. Remove from the wok and set aside.
3. In the same wok, add another tablespoon of vegetable oil and cook the shrimp until pink and cooked through, about 3-4 minutes. Remove from the wok and set aside.
4. Add the remaining tablespoon of vegetable oil to the wok and sauté the minced garlic and diced onion until fragrant and golden, around 2-3 minutes.
5. Add the diced carrot and chopped green beans to the wok and cook until slightly tender, approximately 3-4 minutes.
6. Push the vegetables to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, about 2 minutes.
7. Add the cooked rice to the wok and stir-fry everything together, breaking up any clumps of rice.
8. Pour in the soy sauce, fish sauce, and sweet soy sauce, mixing well to evenly coat the rice and vegetables.
9. Add the cooked chicken and shrimp back to the wok. Season with salt and pepper to taste, and stir-fry for another 2-3 minutes until everything is heated through.
10. Remove from heat and garnish with chopped green onions.
11. Serve hot with sliced cucumber and lime wedges on the side for a fresh finish.