Nasi Goreng (Indonesian Fried Rice)

Method

1. 1

   Pound the shallots, garlic and chili to a rough paste with a mortar and pestle, or pulse briefly in a blender.

2. 2

   Heat a wok until it's smoking hot, add oil, and fry the paste until fragrant and no longer raw-smelling, about 1 minute.

3. 3

   Push the paste aside, add the chicken, and cook, stirring, until browned and cooked through, 3-4 minutes.

4. 4

   Add the cold rice and break up any clumps with the edge of the spatula, tossing until every grain is heated through.

5. 5

   Pour the kecap manis down the wok's side so it caramelizes on the metal first, then fold it through the rice.

   💡 That scorched-soy edge is the wok-cart flavor — sauce onto steel, not onto rice.

6. 6

   Push the rice aside and fry the eggs in the cleared space until the whites are crisp-edged and the yolks still soft.

   💡 Fry the eggs sunny-side up and slightly apart from the rice so the edges stay crisp instead of steaming.

7. 7

   Divide the rice between plates, top each with a fried egg, and serve with the sliced cucumber alongside.