Heat both oils in a large frying pan and cook chopped onion over medium heat for 5 minutes, add garlic and continue cooking for 1 minute longer.
Add ground ginger, turmeric and cumin and cook stirring for 1 minute until you start smelling the spices. Add diced chicken breast and cook for 5 minutes until all pieces are sealed.
Now add cooked rice to the pan together with sambal oelek, soy sauce and ketjap manis. I add no salt as soy sauce is quite salty but feel free to adjust to your own taste. If using rice dried out from being in the fridge overnight lower the heat and cover the pan with a lid to let it steam for 2 minutes to soften it a bit.
Take the lid off and start stirring to coat rice with spices and break up any large chunks of rice. Add your vegetables, the ingredients above are only suggestions, you may use anything you like-beans, peas, broccoli, etc. Stir fy for 2-3 minutes.
Meanwhile fry eggs on a separate pan for a topping. Alternatively, you can whisk your eggs, cook them like an omelette, slice in strips and use them as a topping.
To finish Nasi Goreng off, squeeze the juice of ½ lime all over it, sprinkle with sliced spring onions, chopped cilantro, peanuts and fried egg. Serve peanuts, sliced green onions, chopped cilantro and chillies on the side as toppings so people may add more if they wish.
Nasi goreng is very adaptable to the ingredients you have available. Other vegetables and protein options can be substituted without changing the recipe.