Indonesian Chicken Nasi Goreng with Kecap Manis (4 Servings)

Use rice that was chilled in a shallow container within 2 hours after cooking and kept at 4°C or less. Wash and slice cucumber and tomato, and reserve separate utensils for raw chicken.

Heat a large wok on high; add 1 1/2 tbsp rice oil, fry garlic and chili for roughly 10 seconds, then onion for about a minute.

Add 150g thin chicken and 1 tbsp chicken oil, stir-fry; add 1 tbsp kecap manis and keep cooking until the thickest chicken reaches at least 74°C.

Add 3 cups cold rice, 2 tbsp kecap manis and, if desired, 2 tsp shrimp paste. Toss for 2–4 minutes until the rice is steaming hot throughout and lightly caramelized.

For the optional eggs, divide 2 tsp oil in another pan and fry 4 eggs until whites and yolks are fully set and the egg dish reaches 71°C.

Divide fried rice into four bowls, add optional cooked eggs, cucumber and tomato. Serve immediately and refrigerate any leftovers within two hours.