Nasi Goreng

Ingredients:

• 3 cups (600g) cooked and cooled jasmine rice
• 2 tablespoons (30ml) vegetable oil
• 3 cloves garlic (15g), minced
• 2 shallots (40g), thinly sliced
• 2 tablespoons (30ml) kecap manis (sweet soy sauce)
• 1 tablespoon (15ml) soy sauce
• 1 teaspoon (5g) shrimp paste (terasi), optional
• 2 red chilies (20g), sliced
• 1/2 cup (75g) cooked chicken, shredded
• 2 large eggs, fried
• 1/4 cup (10g) green onions, sliced
• 1 cucumber (150g), sliced
• Prawn crackers (krupuk) for serving

Instructions:

1. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
2. Add the minced garlic, sliced shallots, and shrimp paste. Stir-fry until fragrant, about 2 minutes.
3. Add the sliced chilies and shredded chicken to the pan. Stir-fry for another 2 minutes.
4. Add the cooked and cooled jasmine rice to the pan, breaking up any clumps with a spatula.
5. Pour in the kecap manis and soy sauce. Stir well to ensure the rice is evenly coated and heated through, about 3-4 minutes.
6. Push the rice to one side of the pan and crack the eggs into the empty space. Scramble them lightly, then mix into the rice.
7. Add the sliced green onions and give everything a final toss to combine.
8. Transfer the nasi goreng to serving plates and garnish with sliced cucumber and prawn crackers.
9. Serve immediately with a fried egg on top of each portion.

Notes:

For best results, use day-old rice to prevent the dish from becoming mushy. If you can't find kecap manis, you can make a quick version by mixing equal parts soy sauce and brown sugar. Adjust the amount of chilies to your spice preference. Nasi goreng is traditionally served with a side of acar (pickled vegetables) and sambal for added flavor.