Heat neutral oil in a small saucepan over medium heat to 325°F (160°C) or until a slivered shallot sizzles gently. Working in batches, fry the thinly sliced shallots (from this section) until golden brown and crisp, stirring frequently to prevent burning, about 3–5 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined plate and immediately season lightly with a pinch of salt. Reserve oil for other uses once cooled. Let shallots cool completely — they will crisp further.

Tip: Monitor closely; shallots go from browned to burnt quickly. Use a thermometer or medium-low heat and remove when golden.

Rice & Base

Break up any clumps in the cold, day-old rice with your hands or a fork so grains are separated. Warm a large wok or heavy skillet over high heat until very hot.

Add the vegetable oil and sesame oil to the hot pan and swirl to coat.

Aromatics & Sauce

Add the sliced shallots (from Aromatics & Sauce section) to the hot oil and stir-fry 1–2 minutes until softened and fragrant but not browned.

Add minced garlic and sliced chili (if using) and stir constantly for about 30 seconds until fragrant.

Stir in kecap manis, light soy sauce or tamari, and lime juice. Mix briefly to combine and let sauce warm for 15–20 seconds.

Vegetables & Add-ins

Add the carrot and the white parts of the scallions to the wok and stir-fry 1–2 minutes until they begin to soften.

If using tofu: push aromatics to one side of the wok, add a little more oil if needed, and add cubed tofu. Fry, turning occasionally, until edges are golden (about 3–4 minutes). Then mix tofu with the aromatics.

Add snow peas and pak choy stems; stir-fry 1–2 minutes more until bright and slightly tender. Add the pak choy greens and cook another 30–45 seconds just to wilt.

Add the rice to the pan, breaking up any remaining clumps. Toss or stir-fry vigorously to combine rice with aromatics, tofu and vegetables so everything is evenly coated in sauce. Work in small handfuls if needed so heat distributes and rice fries rather than steams.

Season with salt, black pepper and sambal oelek (if using). Taste and adjust the kecap manis or soy for more sweetness/salt as desired.

Stir in the green parts of the scallions, and cook 30 seconds to incorporate.

Finish & Serve

Transfer nasi goreng to warm serving plates. Sprinkle generously with the fried shallots you prepared earlier and garnish with cilantro or Thai basil leaves and cucumber slices.

Serve with lime wedges on the side and extra sambal if desired.

Estimated resting: let sit 1–2 minutes before serving so flavors meld.