Nasi goreng

• 4 u Egg (one per person)
  Swaps (2)
• 150 g Prawns (peeled) (optional)
  Swaps (1)
• 1 tablespoon Soy sauce
  Swaps (1)
• 1 u Tomato (sliced, to serve)
  Swaps (1)
• 3 cloves Garlic
• Salt (to taste)
• 4 tablespoons Vegetable Oil
• 2 u Red Chilli (to taste)
• 300 g Chicken Thighs (boneless, cut into small pieces)
  Swaps (1)
• 2 u Spring Onions (sliced)
• 600 g Jasmine Rice (cooked and cold, ideally a day old (about 250 g uncooked))
• 0.5 u Cucumber (sliced, to serve)
• 4 u Shallots
  Swaps (1)
• 1 teaspoon Shrimp Paste (terasi or belacan)
• 3 tablespoons Kecap manis

Instructions

1. 1

   Pound or blitz the shallots, garlic, chilli and shrimp paste in a mortar or small chopper to a coarse paste. Break up the cold rice with your hands so there are no clumps.

   8 min

2. 2

   Heat two tablespoons of oil in a wok or large frying pan over medium heat and fry the paste, stirring, until it loses its raw smell and starts to colour.

   3 min

3. 3

   Turn up the heat, add the chicken and stir-fry until cooked through. Add the prawns and stir-fry for another minute.

   6 min

4. 4

   Add the rice and stir-fry over high heat, pressing out any lumps with the spatula, until piping hot and lightly toasted. Drizzle over the kecap manis and soy sauce and toss until all the rice is an even caramel colour. Season with salt and add the spring onion.

   5 min

5. 5

   In another pan, fry the eggs in the rest of the oil over high heat, with crisp edges and runny yolks.

   4 min

6. 6

   Serve the rice on plates with a fried egg on top and slices of cucumber and tomato on the side.