Nasi Goreng

Ingredients

• Lime wedges (4)
• Cucumber (1, sliced)
• Green onions (4 stalks, chopped)
• Pepper (to taste)
• Salt (to taste)
• Vegetable oil (3 tablespoons)
• Sweet soy sauce (2 tablespoons)
• Fish sauce (2 tablespoons)
• Soy sauce (3 tablespoons)
• Green beans (1 cup, chopped)
• Carrot (1, diced)
• Onion (1, diced)
• Garlic (4 cloves, minced)
• Eggs (4, beaten)
• Shrimp (1 cup, peeled and deveined)
• Chicken breast (2, boneless and skinless, diced)
• Cooked rice (4 cups, cold)

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. 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. 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.
5. Add the diced carrot and chopped green beans to the wok and cook until slightly tender.
6. Push the vegetables to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked.
7. Add the cooked rice to the wok and stir-fry everything together.
8. Pour in the soy sauce, fish sauce, and sweet soy sauce. Mix 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. Stir-fry for another 2-3 minutes.
10. Remove from heat and garnish with chopped green onions.
11. Serve hot with sliced cucumber and lime wedges on the side.