Nasi Goreng: The Indonesian Fried Rice That Ruins All Other Fried Rice

Ingredients

• 4 cups cold day-old cooked jasmine or long-grain rice
• 3 tbsp neutral oil, divided
• 3/4 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 tsp kosher salt, divided
• 4 shallots, thinly sliced
• 3 cloves garlic, minced
• 2 fresh red chiles (like Thai chiles), minced (use fewer if you are cautious)
• 1 cup shredded green cabbage
• 2 scallions, thinly sliced, plus more for garnish
• 3 tbsp kecap manis
• 1 tbsp regular soy sauce
• 1 tsp shrimp paste (terasi), toasted in a dry pan until fragrant (optional but authentic)
• 1 tbsp neutral oil
• 4 large eggs
• Kosher salt and cracked black pepper
• Sliced cucumber
• Sliced tomato
• Kerupuk (Indonesian shrimp crackers) or store-bought shrimp chips
• Sambal oelek or your favorite chili sauce

Steps

1. Heat 1 tablespoon of the oil in a large wok or 12-inch skillet over high heat until it just starts to smoke. Add the chicken in a single layer, season with 1/2 teaspoon of the salt, and let it sit undisturbed for 2 minutes to get a real sear. Flip and cook 2 more minutes until cooked through and caramelized in spots. Transfer to a plate. 2. Drop the heat to medium-high. Add another tablespoon of oil to the wok. Add the shallots and cook, stirring, for 2 to 3 minutes until they soften and pick up some color. Add the garlic and chiles and stir-fry for 30 seconds, just until fragrant. This is where the kitchen starts smelling like it should. 3. If using the shrimp paste, crumble it in now and mash it into the oil and aromatics with the back of your spoon for about a minute. It smells intense at first. Do not panic. That funk cooks down into pure savory depth. 4. Add the remaining tablespoon of oil and the cold rice. Break up any clumps with your hands before it goes in, because cold rice clumps and nobody wants a dumpling of plain rice in their nasi goreng. Press the rice into the hot wok and let it sit for a minute so it gets crispy and smoky, then toss and repeat. 5. Pour the kecap manis and soy sauce over the rice. Toss everything until every grain is coated and the rice takes on a deep, glossy brown color. This takes about 2 minutes. Taste a grain. It should be smoky, savory, and a little sweet. 6. Add the cabbage and the chicken back in. Toss for 2 more minutes until the cabbage wilts and everything is heated through. Fold in the scallions and the remaining 1/2 teaspoon of salt. Taste and adjust. A little more kecap manis if you want it sweeter, a little more soy if you want it saltier. 7. Wipe out the wok or grab a clean nonstick skillet. Heat the tablespoon of oil for the eggs over medium-high heat until shimmering. Crack in the eggs and fry them sunny side up for 2 to 3 minutes, basting the whites with hot oil so the edges get crispy and lacy while the yolks stay runny. Season with salt and pepper. 8. Divide the rice among four plates. Crown each one with a fried egg. Serve with cucumber slices, tomato slices, kerupuk, and sambal on the side so everyone can build their perfect bite.

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