Nasi Goreng

Ingredients

• 500g cooked long-grain rice, cold from the fridge
• 200g chicken thigh, diced small
• 6 raw prawns, peeled
• 4 shallots, peeled
• 3 garlic cloves
• 3 fresh red chillies, stems removed
• 1 tsp shrimp paste (belacan or terasi)
• 3 tbsp kecap manis
• 1 tbsp light soy sauce
• 3 tbsp vegetable oil
• 2 eggs, plus 2 extra for frying
• 100g Chinese cabbage, shredded
• 2 spring onions, sliced
• 3 tbsp crispy fried shallots
• 1 cucumber, sliced, to serve
• 1 lime, cut into wedges

Before you cook

• Break up the cold rice with wet hands so there are no clumps left.
• Pound or blend the shallots, garlic, chillies and shrimp paste to a coarse paste.
• Beat the 2 eggs in a small bowl with a pinch of salt.
• Measure the kecap manis and soy sauce into a cup together.

Steps

1. Heat 2 tablespoons of oil in a wok over high heat until it shimmers.
2. Add the spice paste and stir-fry for 3 minutes until it smells sweet and toasted rather than raw.
3. Add the diced chicken and stir-fry for 3 minutes until it is opaque all over.
4. Add the prawns and cook for 1 minute until they turn pink.
5. Push everything to one side of the wok, pour the beaten eggs into the clear space, and scramble them for 30 seconds.
6. Tip in the rice and toss hard for 2 minutes, pressing it against the hot wok so it picks up a little scorch.
7. Pour the kecap manis and soy sauce around the edge of the wok and toss until every grain is coloured.
8. Add the shredded cabbage and spring onions and stir-fry for 1 minute so they wilt but keep some bite.
9. Taste and adjust with more soy sauce or kecap manis, then divide the rice between two plates.
10. Wipe the wok, add the remaining oil, and fry the last 2 eggs over high heat until the whites are lacy and crisp and the yolks still run.
11. Slide a fried egg onto each plate of rice.
12. Scatter over the crispy fried shallots and serve with cucumber slices and lime wedges.