Indonesian Nasi Goreng with Fried Egg

Ingredients

• 3 cups cooked and cooled jasmine rice (day-old is best)
• 2 tbsp vegetable or canola oil
• 3 shallots, thinly sliced
• 3 garlic cloves, minced
• 1 tsp shrimp paste (terasi), or 1 tbsp fish sauce as substitute
• 2 red bird's eye chilies, thinly sliced (adjust to heat preference)
• 8 oz boneless chicken thigh, diced small
• 4 oz raw shrimp, peeled and deveined
• 3 tbsp kecap manis (Indonesian sweet soy sauce)
• 1 tbsp regular soy sauce
• 1/2 tsp white pepper
• Salt to taste

To Serve:

• 4 large eggs, for frying
• Fried shallots (store-bought is fine)
• 1 cucumber, sliced
• 1 tomato, sliced
• Fresh cilantro
• Lime wedges
• Sambal oelek or chili sauce, on the side

Instructions

1. Prep your station: Have all ingredients measured and within arm's reach - nasi goreng cooks fast once you start. Break up the cold rice with your hands so there are no clumps.
2. Build the flavor base: Heat oil in a wok or large skillet over high heat until shimmering. Add shallots and fry for 1 minute until fragrant. Add garlic, chilies, and shrimp paste - mash the paste into the oil with your spatula to bloom the flavor, about 30 seconds.
3. Cook the proteins: Add diced chicken and stir-fry for 3 minutes until cooked through. Add shrimp and cook 1-2 minutes until pink. Push everything to the sides of the wok.
4. Fry the rice: Add rice to the center of the wok. Pour kecap manis and soy sauce over the rice. Toss everything together and press the rice flat against the wok - let it sit undisturbed for 30 seconds to get those smoky, slightly charred bits. Toss and repeat 2-3 times. Season with white pepper and salt.
5. Fry the eggs: In a separate nonstick pan, fry eggs sunny-side-up in hot oil until the whites are crispy and golden at the edges and yolks are still runny. This is non-negotiable - that yolk becomes part of the sauce.
6. Plate: Mound the nasi goreng on a plate, slide a fried egg on top, scatter with fried shallots, and add cucumber and tomato slices on the side. Finish with cilantro and a lime wedge. Serve with sambal on the side.

Pro Tips

The single most important rule of nasi goreng: use cold, day-old rice. Fresh rice has too much moisture and will steam instead of fry, turning into a sticky mess. If you don't have day-old rice, spread freshly cooked rice on a sheet pan and refrigerate uncovered for 30 minutes. Also, don't skip the kecap manis - it's not interchangeable with regular soy sauce. It's thick, molasses-sweet, and available at most Asian grocery stores or online.