Ingredients:

• 2 cups of cooked jasmine rice, preferably cold
• 1 pound chicken breast, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, thinly sliced
• 1 red chili, sliced
• 2 eggs, beaten
• 1 cup bean sprouts
• 2 green onions, chopped
• Salt and pepper to taste
• Lime wedges for serving
• Cucumber slices for garnish

Instructions:

1. In a medium bowl, combine the sliced chicken with 1 tablespoon of soy sauce and set aside to marinate for about 5 minutes.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken slices and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
3. In the same wok, add another tablespoon of oil. Add the garlic, onion, and red chili, and stir-fry until fragrant, approximately 2 minutes.
4. Push the vegetables to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until they are just set, then mix with the vegetables.
5. Add the cooked rice to the wok. Pour in the remaining soy sauce and the oyster sauce. Toss everything well until the rice is evenly coated and heated through.
6. Return the cooked chicken to the wok along with the bean sprouts. Stir-fry for another 2 minutes until everything is well combined.
7. Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions.
8. Serve the Nasi Goreng hot with lime wedges and cucumber slices on the side.

Notes:

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