Nasi goreng with a fried egg

Indonesia's much-loved fried rice, sweet and smoky from kecap manis and topped with a crispy fried egg. The best home for yesterday's rice.

Ingredients

• 300 g Jasmine rice, cooked the day before and chilled
• 1 Onions, roughly chopped
• 0.3 Garlic, 3 cloves
• 2 Fresh chillies, red (deseed for less heat)
• 30 ml Vegetable oil
• 400 g Chicken thighs, boneless, skinless, sliced thinly
• 100 g Carrots, cut into small dice
• 0.1 Green cabbage, shredded
• 45 ml Kecap manis
• 10 ml Soy sauce
• 3 Spring onions, sliced
• 4 Eggs
• 20 ml Vegetable oil
• 0.5 Cucumber, sliced
• 2 Tomatoes, cut into wedges

Method

1. Blitz or pound the onion, garlic and chillies to a rough paste.
2. Heat the oil in a wok or large frying pan over a high heat and stir-fry the chicken until golden and cooked through.
3. Add the paste and fry for 2 minutes until it smells fragrant, then add the carrots and cabbage and stir-fry for 2 minutes more.
4. Break up the cold rice with your fingers and add it to the wok. Stir-fry until piping hot, then add the kecap manis and soy sauce and toss until every grain is glossy and brown. Stir in the spring onions.
5. In a separate frying pan, heat the oil until very hot and fry the eggs until the edges are crispy and the yolks still runny.
6. Pile the rice into bowls, top each with a fried egg and add cucumber and tomato on the side.