Nasi goreng

Make the spice paste

Put the shallots, garlic, chilies and shrimp paste (if using) in a small blender or mortar. Blend or pound into a rough, thick paste.

• 4 shallots
• 3 cloves garlic
• 2 red chilies
• 1 tsp, optional shrimp paste

✅ C'est prêt quand : a thick, fragrant paste forms

Fry the eggs

Heat 2 tablespoons of oil in a wok or large frying pan over medium heat. Fry the eggs one or two at a time, about 2 minutes each, until the whites are crispy at the edges and the yolks are still runny. Set aside on a plate.

• 2 tbsp oil
• 4 eggs

✅ C'est prêt quand : whites crispy at the edges, yolks still runny

Fry the paste

Add the remaining 2 tablespoons of oil to the wok. Fry the spice paste over medium heat for about 2 minutes, stirring constantly, until it smells fragrant and turns a little darker.

• 2 tbsp oil
• all of it the spice paste from step 1

✅ C'est prêt quand : fragrant and slightly darker in color

Cook the chicken

Add the chicken and stir-fry over medium-high heat for 4-5 minutes until cooked through.

• 2 thighs, cut into pieces chicken

✅ C'est prêt quand : chicken is no longer pink inside and reaches 74°C (165°F) internally

Add the rice

Turn the heat to high. Break up the cold rice with your hands and add it to the wok. Toss for 3-4 minutes until the rice is hot and the grains are separated.

• 600g cooked rice

✅ C'est prêt quand : rice is hot and grains are loose

Season

Add the kecap manis, soy sauce and salt. Toss for 1-2 more minutes until every grain is brown and shiny, then stir in the spring onions.

• 3 tbsp kecap manis
• 1 tbsp light soy sauce
• ½ tsp salt
• 2 spring onions

✅ C'est prêt quand : every grain is coated and glossy brown

Serve

Put the rice on plates and top each with a fried egg. Add cucumber and tomato on the side, sprinkle with fried shallots, and serve with prawn crackers.

• 4 fried eggs from step 2
• to serve cucumber, tomato, fried shallots, prawn crackers