Indonesian Nasi Goreng

Ingredients

• 3 cups Chilled cooked jasmine rice
• 150 grams Chicken breast, diced
• 2 tablespoons Kecap Manis (Sweet Soy Sauce)
• 0.5 teaspoon Shrimp paste (Terasi)(optional)
• 2 pieces Shallots, finely sliced
• 3 cloves Garlic, minced
• 1 piece Bird's eye chili, sliced(optional)
• 2 large Eggs
• 2 tablespoons Vegetable oil
• 1 handful Cucumber and tomato slices(optional)

Instructions

1. 1

   Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Fry the eggs sunny-side up, then remove and set aside.

2. 2

   Add the remaining oil to the wok. Sauté the shallots, garlic, and chili until fragrant and golden.

3. 3

   Add the diced chicken and cook until it changes color and is fully cooked through.

4. 4

   Add the shrimp paste (if using) and break it up with your spatula.

5. 5

   Turn the heat to high and add the cold rice. Break up any clumps.

6. 6

   Pour the kecap manis over the rice. Stir-fry constantly for 3-5 minutes until the rice is evenly coated and slightly caramelized.

7. 7

   Serve immediately topped with the fried egg and garnished with cucumber and tomato slices.