Nasi Goreng

Method

1. 1.Cook the jasmine rice the day before if you can — day-old rice fries much better than fresh. Spread it out on a tray to cool so it doesn't clump.
2. 2.Pound the garlic, shallots and chillies together in a mortar until you have a rough paste. You can pulse it in a small food processor, but a mortar gives a better texture.
3. 3.Heat a wok or large heavy pan until it's properly hot and add the oil. Fry the paste for a minute or two until it loses its raw smell and turns fragrant.
4. 4.Push the paste to the side, crack in the egg and scramble it in the empty space, then stir everything together.
5. 5.Add the chicken (or prawns) and stir-fry for a minute until just cooked through.
6. 6.Tip in the rice and break up any clumps with the back of your spoon. Drizzle over the kecap manis and soy sauce and toss until every grain is coated and glossy.
7. 7.Stir through the sliced spring onions at the very end so they keep a bit of bite.
8. 8.Serve immediately with a fried egg on top, some cucumber slices, prawn crackers and a wedge of lime on the side.

Notes