Boil rice in water or broth or water-broth combination until cooked or cook in an Instant Pot. Rinse, drain and spread out on a baking sheet to cool. Prepare the rice at least 2 hours ahead, or preferably the day before, chilling in the refrigerator overnight.
Whisk eggs with sesame oil and salt in a small bowl. Heat a small skillet and make a thin omelet. Cut into strips. Set aside.
Heat a wok or large skillet over medium-high heat. Add the oil and heat until it ripples.
Add the shallot, ginger, garlic, and pepper and stir-fry for 1 - 2 minutes. Next add the chicken, cook for 1 minute, then add the shrimp and stir-fry for a further 2-3 minutes or until chicken is no longer pink. Add the cooked rice and continue to stir-fry for 3 minutes.
Stir in the sambal oelek, oyster or fish sauce and ketjap manis until rice is well coated and continue to heat, stirring for 2 minutes.
Turn onto a large serving platter and garnish with the omelet strips, green onions and fresh cilantro. Serve hot.
Store leftover Nasi Goreng promptly in an airtight container in the refrigerator and gently reheat it the following day in a skillet or in the microwave. Add a couple of tablespoons to the rice before reheating.Rice must not be left at room temperature for a long time. It can only be reheated safely once. Make sure it is steaming hot all the way through and check that its internal temperature has reached 165°F using an instant-read meat thermometer.