Indonesia's everyday fried rice, built on a fried paste of shallots, garlic, chilli and shrimp paste, coloured and sweetened with kecap manis, and finished with a fried egg. Sold from breakfast carts to late-night warungs across the archipelago.
Blend the paste
Blend the shallots, garlic, chillies and toasted shrimp paste with a splash of water into a coarse paste.
Fry the paste
Heat half the oil in a wok over medium heat and fry the paste for three minutes until fragrant and no longer raw-smelling.
3 minAdd the chicken
Stir in the shredded chicken and cook for two minutes so it soaks up the paste.
2 minFry the rice
Add the rice, breaking up any clumps, and toss over high heat for four minutes until every grain is coated.
Season the rice
Pour in the kecap manis and light soy sauce and toss for one more minute until the rice turns deep brown.
1 minFry the eggs
In a separate pan, fry the eggs sunny-side up in the remaining oil until the whites are set but the yolk is still soft.
3 minPlate and serve
Spoon the rice onto plates, top each with a fried egg and a sprinkle of fried shallots, and serve at once.
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