Start by gathering all your ingredients for Nasi Goreng. Finely chop the onion, garlic, red chili, and grate the ginger. Ensure your cooked rice is day-old and chilled to prevent gumminess.

In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers and is hot.

Add the finely chopped onion to the hot oil, sauté for about 2-3 minutes until translucent, then toss in garlic, chili, and ginger, stirring for another 1-2 minutes.

Incorporate your choice of cooked protein into the pan and stir-fry for 2-3 minutes until heated through.

Next, add 1/4 cup of frozen peas and carrots to the wok, stir-frying for another 2-3 minutes until heated through.

If using shrimp paste, crumble it into the mix and stir-fry together for about 30 seconds.

Push the mixture to one side of the pan and crack two eggs into the empty space. Scramble the eggs for 1-2 minutes.

Mix the scrambled eggs with the sautéed ingredients in the wok, ensuring they are evenly distributed.

Add the chilled, pre-cooked rice to the wok and break apart any clumps; stir for approximately 2-3 minutes.

Pour in the sweet soy sauce, regular soy sauce, and optional fish sauce; mix everything for an additional 3-5 minutes.

Taste your Nasi Goreng and adjust seasoning if necessary, adding extra soy sauce or spices to your liking.

Spoon the Nasi Goreng onto plates and garnish with chopped green onions and crispy fried shallots.

Optionally, top each serving with a sunny-side-up fried egg.

Serve immediately with fresh cucumber and tomato slices.