Nasi Goreng | Indonesian Fried Rice | Street Style Fried Rice

Heat vegetable oil in a large wok over medium-high heat until shimmering.

Add minced garlic and shallots; sauté until fragrant, about 1-2 minutes.

Stir in chopped chili peppers, carrots, and peas; cook for 3-4 minutes until vegetables are tender.

Push the vegetables to one side of the wok and add beaten eggs; scramble until just set.

Add cooked rice to the wok, breaking up any clumps; stir to combine with vegetables and eggs.

Pour in soy sauce and kecap manis; mix thoroughly until rice is evenly coated.

Add diced chicken and shrimp; cook until shrimp are pink and chicken is cooked through, about 5-7 minutes.

Stir in chopped green onions and remove from heat.

Serve hot, garnished with sliced cucumber, tomato, and fried shallots.

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