Indonesian Fried Rice

Instructions

1. Prepare the sauce
   In a small bowl, mix the kecap manis and soy sauce together. Set aside. This will be the main flavoring for your fried rice.
2. Cook the protein
   Heat half of the oil in a large wok or frying pan over high heat. Add the diced chicken and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove from the wok and set aside.
3. Scramble the eggs
   Add a little more oil to the wok if needed. Pour in the beaten eggs and swirl to coat the base of the wok. Cook for 30 seconds until just set, then break up with a spatula and remove from the wok.
4. Sauté aromatics
   Add the remaining oil to the wok. Stir-fry the shallots, garlic, chilies, and shrimp paste for 1-2 minutes until fragrant and the shallots have softened.
5. Add vegetables
   Add the diced carrot to the wok and stir-fry for 2 minutes until slightly softened. Then add the bean sprouts and half of the spring onions, continuing to stir-fry for another minute.
6. Combine rice and sauce
   Add the cooked rice to the wok, breaking up any clumps with a spatula. Pour the prepared sauce mixture over the rice and stir-fry for 2-3 minutes, ensuring the rice is evenly coated with the sauce and heated through.
7. Mix in protein and eggs
   Return the cooked chicken and scrambled eggs to the wok. Gently fold everything together, making sure all ingredients are well combined and heated through, about 1-2 minutes.
8. Serve the dish
   Transfer the fried rice to serving plates. Top each portion with a fried egg if using. Garnish with the remaining spring onions, crispy fried shallots, sliced cucumber, and tomato. Serve immediately while hot.