Nasi Goreng

Heat one tablespoon of oil in a large wok or wide skillet over high heat until shimmering. Season the diced chicken with a pinch of salt and white pepper, then stir-fry for three minutes until cooked through. Remove and set aside.

Add another half tablespoon of oil to the wok and sear the shrimp over high heat for ninety seconds per side until pink and curled. Remove and add to the chicken, keeping the wok on the heat.

Add another tablespoon of oil and sauté the minced garlic and diced onion over medium heat for two minutes until fragrant and softened. Add the chopped celery stalks and cook for one more minute until slightly wilted.

Increase the heat to high and add the cold rice to the wok, breaking up any clumps with a spatula. Stir-fry vigorously for three minutes, pressing the rice against the hot wok surface to achieve lightly charred, separate grains.

Pour the ketjap manis, light soy sauce, and white pepper over the rice, tossing constantly to coat every grain evenly with the dark, glossy sauce. Return the chicken and shrimp to the wok and toss to combine.

In a separate non-stick pan, fry four eggs sunny-side-up in a little oil until the whites are set but the yolks remain runny. Season each egg with a tiny pinch of salt and white pepper.

Divide the nasi goreng among four plates, topping each portion with a fried egg. Serve with sambal oelek on the side, sliced cucumber for freshness, and crispy shrimp crackers for contrasting texture.