The secret to good Nasi Goreng is using cold, day-old rice. The rice should be loose and cold so it doesn't stick to the pan or steam, but truly fries. Kecap Manis (sweet soy sauce) is essential for authentic flavour.
Heat oil in a deep pan or wok. Fry eggs (one per serving) and set them aside in a warm place. If cooking with chicken/shrimp, fry them in the wok until almost done and set them aside as well.
Heat new oil in the wok and briefly sauté the garlic, shallots (or onion), and Sambal (chili paste) – this is the basic bumbu.
Add the carrots and green beans. Fry for 3 minutes until the vegetables soften slightly.
Add the cold rice and the chicken/shrimp back into the wok. Mix well and fry for 3-4 minutes so the rice heats evenly and starts to fry.
Add the Kecap Manis, a little salt, and white pepper. Stir quickly and thoroughly so the rice is coloured and coated in the sauce. If necessary, add a little more Kecap Manis for a darker colour and sweetness.
Transfer the Nasi Goreng immediately to plates. Top each serving with a prepared fried egg.
Traditionally, it is served with shrimp crackers (krupuk), fresh cucumber, and chopped spring onion.