Ingredients:

• 2 cups of cooked jasmine rice (preferably chilled)
• 1 pound chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 3 cloves of garlic, minced
• 2 shallots, thinly sliced
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon soy sauce
• 1 teaspoon ground turmeric
• 1 teaspoon shrimp paste (optional)
• 2 eggs, beaten
• Salt and pepper to taste
• 1 cucumber, sliced (for garnish)
• 1 tomato, sliced (for garnish)
• Fried shallots (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
2. Add the sliced chicken and cook for about 5-7 minutes until it is fully cooked and lightly browned. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining tablespoon of oil. Add the minced garlic and shallots, sauté until fragrant, about 2 minutes.
4. Stir in the cooked jasmine rice, breaking up any clumps with a spatula. Add the cooked chicken back into the pan.
5. Add the kecap manis, soy sauce, turmeric, and shrimp paste (if using). Stir the mixture well to ensure the rice and chicken are evenly coated with the sauces.
6. Push the rice mixture to one side of the pan. Pour in the beaten eggs on the empty side and scramble until fully cooked. Mix the scrambled eggs into the rice thoroughly.
7. Season with salt and pepper to taste, and toss everything together for another 2-3 minutes to ensure all ingredients are well combined and heated through.
8. Remove the nasi goreng from heat. Serve it hot, garnished with slices of cucumber, tomato, and fried shallots. Include lime wedges on the side for squeezing over the rice before eating.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.