Nasi Goreng

Instructions

1. Prepare the rice
   Break up any clumps in the cold rice with your fingers to separate the grains. This helps achieve the perfect fried rice texture. If using freshly cooked rice, spread it on a tray and let it cool completely.
2. Make the spice paste
   In a mortar and pestle or food processor, pound or blend the garlic, shallots, chilies, and shrimp paste until it forms a rough paste. This aromatic base is essential for authentic flavor.
3. Cook the proteins
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the diced chicken and cook until no longer pink, about 3-4 minutes. Add the shrimp and cook for another 1-2 minutes until they turn pink. Remove and set aside.
4. Fry the aromatics
   In the same wok, add the remaining oil and the spice paste. Stir-fry for 2-3 minutes until fragrant and the shallots are soft and golden. Be careful not to burn the aromatics as they can become bitter.
5. Cook the vegetables
   Add the diced carrot and cabbage to the wok. Stir-fry for 2 minutes until the vegetables begin to soften but still maintain some crispness.
6. Add the rice and sauce
   Add the cold rice to the wok, breaking up any remaining clumps. Pour in the kecap manis and stir well to coat the rice evenly. Continue stir-frying for 3-4 minutes until the rice is heated through and takes on a caramel brown color.
7. Incorporate eggs and proteins
   Push the rice to one side of the wok and pour the beaten eggs into the empty space. Let them cook for 30 seconds, then scramble and mix with the rice. Add the cooked chicken and shrimp back to the wok, along with half of the spring onions. Toss everything together for another minute.
8. Serve hot
   Divide the nasi goreng among four plates. Top each serving with a fried egg and garnish with remaining spring onions, cucumber slices, and tomato wedges. Serve immediately while hot.