Easy Nasi Goreng

Ingredients

• 3 cups cooked white rice, promptly cooled and refrigerated
• 2 tablespoons neutral oil, divided
• 2 large eggs, beaten
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons vegetarian sambal oelek chili paste
• 2 tablespoons kecap manis, sweet soy sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 cup frozen peas
• 1/2 medium cucumber, sliced
• 1 medium tomato, cut into wedges
• 2 scallions, thinly sliced
• 1/4 teaspoon fine salt

Step-by-step instructions

1. Break apart the chilled rice with a fork. Heat half the oil in a large nonstick skillet over medium-high heat.
2. Add eggs and salt; scramble for 2 minutes until fully set. Transfer to a clean plate and return the skillet to heat.
3. Add remaining oil and shallots; cook for 3 minutes. Stir in garlic and chili paste and cook for 30 seconds.
4. Add rice, peas, sweet soy sauce, and regular soy sauce. Stir-fry for 5 to 6 minutes until the rice reaches 165°F (74°C).
5. Fold in the cooked eggs and scallions. Divide among four plates and arrange cucumber slices and tomato wedges alongside.

Ingredient substitutions

• Replace kecap manis with 1 tablespoon (15 ml) soy sauce mixed with 1 tablespoon (13 g) packed brown sugar.

Storage & reheating

Refrigerate within 2 hours for up to 2 days, never beyond 4 days from the rice's original cooking. Reheat once to 165°F (74°C).

What to serve with it

Serve with steamed green beans or sautéed cabbage.