Nasi Goreng Ayam with Sweet Soy and a Fried Egg

What you need

• 500 g (3 cups) cooked jasmine rice, cold, ideally a day old
• 200 g (7 oz) boneless chicken thighs, cut into 1 cm pieces
• 4 shallots, roughly chopped
• 2 cloves garlic
• 1 large red chili, seeded
• 1 bird's eye chili, or more to taste
• 1/2 tsp shrimp paste, terasi or belacan
• 3 tbsp vegetable oil
• 2 eggs
• 2 tbsp kecap manis, Indonesian sweet soy sauce
• 1/2 tsp salt
• 2 tbsp fried shallots, to serve
• 1/2 cucumber, sliced
• 1 tomato, sliced
• 1 handful prawn crackers, to serve

Method

Restated from the original video

1. 1

   Pound or blend the shallots, garlic, chilies and shrimp paste into a coarse paste.

2. 2

   Break up the rice with your fingers so no clumps are left.

3. 3

   Heat 1 tbsp of the oil in a wok over medium-high heat and fry the eggs until the whites are set with crisp edges and the yolks still runny, 2-3 min. Set them aside.

4. 4

   Add the remaining oil, turn the heat to high and stir-fry the chicken until cooked through, no pink inside, 3-4 min.

5. 5

   Add the paste and stir-fry until fragrant and a shade darker, 1-2 min. Keep it moving so it does not scorch.

6. 6

   Add the rice and toss until hot and evenly coated, 2-3 min.

7. 7

   Drizzle in the kecap manis, add the salt and keep tossing until the rice is an even brown and starts to catch on the wok, about 2 min.

8. 8

   Taste and add a little more kecap manis or salt if needed.

9. 9

   Divide between two plates and top each with a fried egg and some fried shallots.

10. 10

    Serve with the cucumber, tomato and prawn crackers on the side.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.