Nasi Goreng (Chicken & Egg)

About this recipe

Nasi goreng is Indonesia's answer to fried rice—glossy mahogany rice lacquered with kecap manis, the thick sweet soy that makes every grain shine, crowned with a fried egg that you break over the rice and stir through. This is not Indian fried rice; it's something entirely different, with sambal bringing the heat and kecap manis bringing the sweet-savory complexity that defines the dish. Have everything ready before you start the wok, because once the heat hits, you've got five minutes before it's done. Kecap manis is the non-negotiable ingredient—it's a sweetened soy sauce that's thicker and darker than regular soy, and when it hits hot rice, it coats every grain with glossy mahogany color. You can't replace it with regular soy and sugar; kecap manis has a particular flavor that carries the whole dish. Sambal oelek is the traditional heat source—a paste of chillies and garlic that brings fire. If you can't find it, use fresh red chillies minced fine. The chicken must be small-diced so it scatters through the rice rather than sitting in chunks. Cook it first in a smoking-hot wok until just done, then work the aromatics, vegetables, and rice in rapid succession. Every element should still have texture when it hits the plate. The fried egg—sunny-side up or over-easy—crowns the plate, and you break it open and stir it through so the yolk coats each grain with richness. The cucumber and lime on the side provide freshness and acid that balance the sweet-savory rice. Nasi goreng is the kind of dish that tastes like the restaurant, assembled in your wok in five minutes. Serve hot, immediately. Keeps refrigerated for 2 days but tastes best made fresh.