Nasi Goreng (Indonesian Fried Rice)

• 3 cups cold day-old cooked white rice
• 2 shallots, sliced
• 2 cloves garlic, minced
• 2 tbsp kecap manis (sweet soy sauce)
• 4 oz shrimp, peeled
• 2 large eggs
• 2 tbsp vegetable oil
• 1 fresh red chili, sliced

Instructions

1. 1

   Heat the oil in a wok or large skillet over high heat.

2. 2

   Add the sliced shallots, minced garlic, and sliced chilies. Stir-fry for 1-2 minutes until fragrant and the shallots are turning golden.

3. 3

   If using shrimp or chicken, add it now and cook until opaque/cooked through (2-3 minutes).

4. 4

   Add the cold cooked rice to the wok. Break up any clumps with a spatula and toss to coat with the oil and aromatics.

5. 5

   Drizzle the kecap manis (sweet soy sauce) and shrimp paste (if using) over the rice. Stir-fry vigorously for 3-5 minutes, ensuring the rice is evenly colored and caramelized.

6. 6

   Push the rice to the side, crack an egg into the wok if you like it scrambled into the rice, or fry separate sunny-side-up eggs in another pan to serve on top.

7. 7

   Season with white pepper and salt if needed. Serve hot, garnished with cucumber slices, tomato wedges, and fried shallots.