Indonesian Fried Rice (Nasi Goreng) — Sweet-Savory Kecap Manis Rice

• 700 gcold cooked jasmine rice (cooked the day before and chilled)
• 250 gboneless skinless chicken thigh meat (cut into 1 cm dice)
• 4eggs
• 45 mlneutral cooking oil
• 5shallots (peeled and roughly chopped)
• 3 clovegarlic
• 2large red chiles (seeded for medium heat)
• 1bird's eye chile (use 2 for a hotter nasi goreng)
• 8 gtoasted terasi shrimp paste
• 3 gfine sea salt
• 60 mlkecap manis
• 15 mllight soy sauce
• 1 tspground white pepper
• 3scallions (thinly sliced)
• 150 gcucumber (sliced)
• 2tomatoes (cut into wedges)
• 20 gfried shallots
• 40 gkrupuk shrimp crackers
• 1lime (cut into wedges)

Instructions

1. 1

   Break the cold cooked rice apart with damp fingers or a fork until no large clumps remain. Chilled rice is essential because the grains are drier and will fry instead of turning sticky.

2. 2

   Make the bumbu spice paste by pounding the shallots, garlic, red chiles, bird's eye chile, toasted terasi, and salt in a mortar until coarse and juicy. If using a small food processor, pulse briefly and scrape down the sides so the paste keeps a little texture rather than becoming watery.

3. 3

   Heat a wok or large carbon-steel skillet over high heat until a drop of water evaporates almost immediately. Add 30 ml of the oil, then add the spice paste and stir-fry for 2 minutes until it darkens slightly, smells sweet and savory, and the raw shallot aroma has softened.

4. 4

   Add the diced chicken thigh and spread it across the hot surface of the wok. Stir-fry for 4 minutes, tossing often, until the chicken is cooked through and lightly browned at the edges.

5. 5

   Add the cold rice and press it gently against the wok with the spatula to separate every grain. Stir-fry for 3 minutes, scraping the bottom frequently, so the rice absorbs the bumbu and gains a lightly smoky wok aroma.

6. 6

   Drizzle in the kecap manis, light soy sauce, and ground white pepper around the sides of the wok rather than directly into one spot. Toss for 2 minutes until the rice is evenly stained brown, glossy, and fragrant, then fold in the sliced scallions.

7. 7

   In a separate nonstick skillet, heat the remaining 15 ml oil over medium-high heat. Fry the eggs sunny-side up for 2 to 3 minutes, until the whites are set and the yolks are still soft, or cook 1 minute longer for firmer yolks.

8. 8

   Divide the nasi goreng among 4 plates and top each portion with 1 fried egg. Serve immediately with cucumber slices, tomato wedges, fried shallots, krupuk, and lime wedges so each diner can add crunch and brightness at the table.