1-First Step: Prep Ingredients and Rice Diced the chicken breast and vegetables as needed. Mince the garlic and finely chop the onion. Use leftover jasmine rice that’s been chilled overnight or if fresh, spread it out to cool and dry for several hours for better texture.

2-Second Step: Sauté Aromatics Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and chopped onion, stirring for 2-3 minutes until they become fragrant and translucent.

3-Third Step: Cook Protein Add the diced chicken to the pan. Stir-fry until fully cooked and lightly browned, about 5-7 minutes. For a vegan version, substitute with tofu or tempeh and stir-fry similarly.

4-Fourth Step: Add Vegetables and Chili Incorporate the mixed vegetables along with the sliced red chili if preferred. Continue stir-frying for 2-3 minutes until vegetables are tender but retain a slight crunch.

5-Fifth Step: Fry the Rice Add the chilled cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry over high heat, making sure to mix all ingredients evenly.

6-Sixth Step: Season and Flavor Pour in 2 tablespoons of kecap manis and, if gluten-free, swap with tamari. For extra umami, add 2 teaspoons of shrimp paste if desired. Drizzle maple syrup or a sweetener alternative for balance. Stir and cook for 3-4 minutes, allowing rice to slightly crisp and caramelize.

7-Seventh Step: Finish and Serve Just before serving, fold in scrambled or fried eggs and sprinkle chopped scallions. Add sesame oil, chili flakes, salt, and pepper to taste. Serve topped with fresh cucumber and tomato wedges, fried shallots, and lime wedges for a fresh finish.