Nasi Goreng

Method

1. Grind the shallots, garlic, chili and shrimp paste finely in a mortar or blender to make the spice paste. Break up any clumps in the cold rice with your hands.

   Add in this stepShallots (or small onion) 3Garlic 2Red chili 1Shrimp paste (terasi, optional) ½ tsp

2. Heat half the oil in a 26 cm pan or wok and fry the spice paste over medium heat for 2 min until the sharp smell turns into a nutty aroma.

   Add in this stepCooking oil 1 tbsp

   medium heat

3. Add the chicken and stir-fry over medium-high heat for 4 min until fully cooked. It must be white all the way through.

   Add in this stepChicken thigh (finely chopped) 100 g

   medium-high heat

4. Add the rice, kecap manis and salt and stir-fry over high heat for 4 min, tossing constantly. It is ready when the rice is evenly browned and you hear it crackle on the bottom of the pan.

   Add in this stepCold cooked rice (from the day before) 400 gKecap manis (sweet soy sauce) 1½ tbspSalt ¼ tsp

   high heat

5. Put the fried rice on plates. Heat the rest of the oil in another pan and fry the eggs over medium heat. Fry 2 at a time in 1 batch(es), 2 min 30 sec in total. Top with the eggs and serve with cucumber and prawn crackers.

   Add in this stepCooking oil 1 tbspEggs 2Cucumber ½Prawn crackers (krupuk) to taste

   medium heat