Nasi Goreng (Egg-Free Fried Rice)

Ingredients

• 4 cups Cooked Rice (day-old)
• 2 tablespoons Vegetable Oil
• 4 cloves Garlic
• 3 medium Shallots
• 1 teaspoon Chili Paste (Sambal Oelek)
• 3 tablespoons Sweet Soy Sauce (Kecap Manis)
• 1 teaspoon Fish Sauce (optional)
• 2 stalks Green Onions
• 1 cup Cooked Chicken or Tofu

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm wok or large skillet over medium-high heat and add the 2 tablespoons of vegetable oil. Heat the oil until it shimmers, about 1 minute.
2. 2Add the 4 cloves of minced garlic and the 3 medium shallots to the hot oil. Sauté, stirring constantly, for 2 to 3 minutes, until the garlic is fragrant and the shallots are golden brown.
3. 3Stir in the 1 teaspoon of chili paste and cook, stirring, for 1 minute more until fragrant.
4. 4Add the 4 cups of cooked rice to the wok. Use a spatula to break up any clumps and stir-fry for 3 to 5 minutes, until the rice is heated through and slightly toasted.
5. 5Pour in the 3 tablespoons of sweet soy sauce and the 1 teaspoon of fish sauce (if using). Mix well to coat all the rice evenly, cooking for another 1 to 2 minutes.
6. 6Add the 1 cup of cooked chicken or tofu to the wok. Stir everything together thoroughly and cook for 2 to 3 minutes, until the chicken or tofu is heated through.
7. 7Chop the 2 stalks of green onions. Sprinkle the chopped green onions over the Nasi Goreng and serve immediately.

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