Nasi goreng

Ingredients

• 3 tbsp kecap manis (sweet soy sauce)
• 1.5 tbsp soy sauce
• 1 shallot, diced
• 2 red chillies, diced
• 3 cloves garlic, crushed
• 1 tbsp sambal (plus extra to serve)
• 2 tbsp peanut oil
• 300g (10.5 oz) diced chicken thighs
• 1/2 tsp shrimp paste
• 4 cups cooked, cold rice
• 4 eggs
• 1/4 tsp MSG
• 2 tomatoes, sliced
• 1/2 cucumber, sliced

Directions

1. Mix the soy sauce with the kecap manis and set aside.
2. In a large wok over high heat, add the peanut oil. Once the oil is hot, add the diced shallot and cook for 1 minute before adding the garlic, chilli, and chicken. Cook for 4-5 minutes, stirring constantly.
3. Add the shrimp paste and 1 tablespoon of sambal, mixing well.
4. Now add the cold rice, breaking it up well before mixing it thoroughly with the other ingredients. Continue to cook, stirring well, for 2-3 minutes, until the rice is evenly coloured.
5. Add the soy and kecap manis mixture you prepared earlier, pouring it around the outside of the wok, then add the MSG and mix through well.
6. Serve the rice with a fried egg on top, and sliced tomato, cucumber, and extra sambal on the side.