Indonesian Fried Rice (Nasi Goreng) — Sweet Soy Street-Style Rice

• 720 gcooked jasmine rice, chilled overnight (break up clumps before cooking)
• 300 gboneless skinless chicken thighs (cut into 1 cm dice)
• 4large eggs
• 120 gshallots (peeled and thinly sliced)
• 4 clovegarlic
• 12 gred bird's eye chiles (use 6 g for milder heat)
• 8 gtoasted terasi shrimp paste
• 0.75 tspfine sea salt
• 0.5 tspground white pepper
• 45 mlneutral cooking oil
• 60 mlkecap manis
• 15 mllight soy sauce
• 1 tbspsambal oelek
• 2scallions (thinly sliced)
• 20 gfried shallots
• 1cucumber (sliced)
• 2ripe tomatoes (cut into wedges)
• 1lime (cut into 4 wedges)
• 40 gkrupuk shrimp crackers

Instructions

1. 1

   Spread the chilled rice on a tray and separate any clumps with damp fingers. Cold, dry rice is essential because freshly cooked rice steams in the wok and turns soft instead of frying.

2. 2

   Pound the shallots, garlic, chiles, toasted terasi, salt, and white pepper in a mortar until you have a coarse paste. If using a food processor, pulse briefly and scrape down the bowl so the mixture stays slightly textured rather than 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 fry for 2 to 3 minutes, stirring constantly, until it darkens slightly and smells sweet, savory, and aromatic.

4. 4

   Add the diced chicken thighs to the wok and stir-fry for 4 to 5 minutes until the pieces are cooked through and lightly browned at the edges. Keep the heat high and spread the chicken against the hot surface so it sears instead of simmering.

5. 5

   Add the chilled rice and toss firmly, pressing and lifting with a spatula to coat every grain with the spice paste and chicken juices. Stir-fry for 3 minutes, breaking up any remaining lumps and letting the rice pick up a lightly smoky wok aroma.

6. 6

   Drizzle in the kecap manis, light soy sauce, and sambal oelek around the sides of the wok so the sauces hit the hot metal before coating the rice. Toss for 2 minutes until the rice is evenly stained deep brown, glossy, and no wet sauce pools at the bottom.

7. 7

   Stir in the sliced scallions and cook for 30 seconds, then divide the nasi goreng among 4 plates. Keep the plates warm while you fry the eggs so the rice remains hot and fragrant.

8. 8

   Heat a small skillet with the remaining 15 ml oil over medium-high heat and fry the eggs until the whites are set and the edges are crisp, about 2 minutes. Place 1 fried egg on each serving and finish with fried shallots, cucumber, tomato, lime wedges, and krupuk.