Indonesian Nasi Goreng

Instructions

1. Prepare the sauce
   In a small bowl, mix together the kecap manis, soy sauce, and sambal oelek. Set aside to use later.
2. Cook the protein
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the diced chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove from the wok and set aside.
3. Make the egg ribbons
   Add another tablespoon of oil to the wok. Pour in the beaten eggs and swirl to create a thin omelet. Cook for 1-2 minutes until set, then roll up and slice into thin ribbons. Remove and set aside.
4. Sauté the aromatics
   Heat the remaining oil in the wok. Add the minced garlic, sliced shallots, and crumbled shrimp paste. Stir-fry for 1-2 minutes until fragrant and the shallots are translucent.
5. Cook the vegetables
   Add the diced carrot to the wok and stir-fry for 2 minutes until slightly softened. Add the bean sprouts and half of the green onions, cooking for another minute.
6. Fry the rice
   Add the cold rice to the wok, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and starting to crisp slightly around the edges.
7. Combine everything
   Pour the sauce mixture over the rice and stir well to coat evenly. Add the cooked chicken and egg ribbons back to the wok. Toss everything together for 2-3 minutes until well combined and hot.
8. Serve and garnish
   Transfer the nasi goreng to serving plates. Top each portion with a fried egg, remaining green onions, cucumber slices, and tomato wedges. Serve immediately with additional sambal oelek on the side if desired.