Nasi Goreng

Instructions

1. 1 Using a mortar and pestle or small food processor, grind the sliced shallots, garlic, fresh red chillies, and toasted shrimp paste together into a coarse, aromatic paste, pounding until no large pieces remain.
2. 2 Heat two tablespoons of oil in a large wok or wide skillet over high heat until the oil begins to shimmer and smoke lightly, then add the ground spice paste and stir-fry for one minute until deeply fragrant.
3. 3 Add the diced chicken to the wok and cook on high heat for three to four minutes, tossing constantly, until the chicken pieces are cooked through, lightly browned, and coated in the spice paste.
4. 4 Break apart the cold day-old rice with your hands over the wok, then add it all at once, tossing vigorously with the spatula on the highest heat to coat every grain in the spice paste and achieve the characteristic smoky flavour.
5. 5 Pour the kecap manis over the rice and continue tossing energetically for two to three minutes, ensuring the sweet soy sauce is evenly distributed and the rice develops some caramelised, slightly crispy grains on the bottom.
6. 6 Push the fried rice to the sides of the wok, add the remaining tablespoon of oil to the cleared centre, crack the eggs into the space, and fry them sunny-side up until the whites are set but the yolks remain gloriously runny.
7. 7 Season the rice with salt, taste, and adjust the kecap manis if needed, then divide the nasi goreng between plates, sliding a fried egg on top of each mound so the yolk breaks over the rice when cut.
8. 8 Garnish each plate with sliced cucumber, tomato wedges, a scatter of crispy fried shallots, and a handful of prawn crackers on the side, serving immediately as Indonesia's most beloved street food breakfast.