Nasi Goreng

Ingredients:

• 2 cups cooked white rice (preferably a day old)
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 red chili, chopped (optional for heat)
• 1/2 cup cooked chicken, shrimp, or tofu (optional)
• 1 egg (optional for scrambled or whole egg topping)
• 1 tbsp sweet soy sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce (optional)
• Salt and pepper to taste
• 2 tbsp green onions, chopped
• 1/2 cup mixed vegetables (peas, carrots, etc.)
• Cucumber and tomato slices for garnish (optional)

Instructions:

1. Prepare Rice: If using leftover rice, break up clumps. Fresh rice should be cooled down for best results.

2. Cook the Egg (Optional): In a large wok or frying pan, heat 1 tbsp oil over medium heat. Crack the egg into the pan and scramble it until fully cooked. Remove and set aside.

3. Stir-fry Aromatics: Add another tablespoon of oil to the same pan. Sauté garlic, onion, and red chili until fragrant and softened.

4. Add Protein and Vegetables: Add your choice of protein (chicken, shrimp, or tofu) and stir-fry for 2–3 minutes. Then, toss in mixed vegetables and cook for another 2 minutes.

5. Add Rice: Add the rice to the pan, stirring to mix well with the veggies and protein.

6. Seasoning: Pour in the sweet soy sauce, soy sauce, and fish sauce (optional). Stir everything together until the rice is evenly coated.

7. Finish: Taste and adjust seasoning with salt and pepper as needed. Add the cooked egg back into the pan and mix through.

8. Serve: Garnish with chopped green onions, and serve with cucumber and tomato slices on the side.

Nutritional Values (Per Serving, Approx. 1 Cup):

• Calories: 350–450 kcal
• Protein: 15–20 g
• Carbohydrates: 40–50 g
  • Fiber: 2–4 g
  • Sugars: 5–8 g
• Fat: 15–20 g
  • Saturated Fat: 3–5 g
• Cholesterol: 55–85 mg
• Sodium: 800–1000 mg (depending on the soy sauces and fish sauce used)
• Vitamins & Minerals:
  • Vitamin A: 10–20% of the Daily Value (due to vegetables)
  • Vitamin C: 10–15% of the Daily Value
  • Iron: 10–15% of the Daily Value
  • Calcium: 2–5% of the Daily Value