Nasi Goreng

Using either freshly cooked or day-old rice results in fried rice that separates nicely into individual grains, without clumping up. Indonesian shrimp paste adds a potent dose of umami. The sweetness of kecap manis balances out the dish's many salty and savoury elements.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the Spice Paste, Add half the shallots to a mortar and grind with a pestle until a coarse purée forms. Add the remaining shallots, followed by garlic, chili, and Tarasi (if using), grinding with a pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.

Step 2

Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping bottom of wok or pan to prevent paste from burning, until a pungent smell permeates your kitchen and paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.

Step 3

Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and pepper.

Step 4

Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.