A flavorful Indonesian fried rice dish made with aromatic spice paste, sweet soy sauce, and your choice of protein or vegetables. Served with crispy prawn crackers, pickled cucumber and carrot, fried shallots, and topped with a sunny-side-up egg.
Start by making the spice paste: crush garlic, thinly sliced shallots, and shrimp paste together in a mortar until you get a coarse paste.
Mix together the sauce by combining Indonesian sweet soy sauce (kecap manis), fish sauce, and sambal chili paste.
Prepare your protein of choice, such as chopped leftover chicken, or opt for just vegetables if preferred.
Heat oil in a wok over medium-high heat and sauté the spice paste until fragrant. Add the prepared chicken or vegetables and cook until heated through.
Add cold cooked rice to the wok and stir to combine. Pour in the sauce mixture and season with salt if needed.
Stir-fry on high heat, tossing continuously so the rice absorbs the sauce and gets slightly dry or crisp.
Remove from heat and fold in chopped green onions.
Prepare the side garnishes to taste: crisp prawn crackers fried in hot oil at 175 °C (350 °F) until crunchy, pickled cucumber and carrot, fried shallots, and a fried sunny-side-up egg to top it off.
Serve the nasi goreng with the garnishes and the fried egg on top.