Spicy Umami Nasi Goreng Breakfast Bowl

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced chicken or tofu and stir-fry until cooked through and lightly browned. Remove from skillet and set aside.

   ~5 min
2. 2

   Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced shallots, minced garlic, and chopped red chilies. Sauté until fragrant, about 2 minutes.

   ~2 min
3. 3

   Push the aromatics to one side of the skillet. Crack the eggs into the empty side and scramble until cooked. Then, mix everything together.

   ~2 min
4. 4

   Add the cooked rice to the skillet. Break up any clumps and stir to combine with the shallot, garlic, and chili mixture. Stir-fry for 3-4 minutes until the rice is heated through.

   ~4 min
5. 5

   In a small bowl, whisk together the kecap manis, soy sauce, and shrimp paste (if using). Pour this sauce over the rice and stir well to coat evenly. Continue to stir-fry for another 2-3 minutes until the sauce caramelizes slightly.

   ~3 min
6. 6

   Return the cooked chicken or tofu to the skillet. Season with salt and black pepper to taste. Stir to combine everything.

   ~1 min
7. 7

   Divide the nasi goreng between two serving bowls. Garnish with sliced cucumber, fried shallots, and cilantro sprigs.

   ~1 min