Nasi Goreng

Method

1. 1

   Pound shallots, garlic and chili roughly; fry in a hot wok.

2. 2

   Add chicken and cook through; add the cold rice and break it up hard.

3. 3

   Pour kecap manis down the wok's side so it caramelizes on the metal first.

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

4. 4

   Fry the eggs crisp in a corner, serve rice with egg on top and cucumber alongside.