Nasi Goreng

Rinse the rice in a sieve under cold running water until the water runs almost clear. Put it in a saucepan with the water and a pinch of salt and bring to the boil. Cover, reduce the heat to the lowest setting and cook for 12–15 minutes, until all the water has been absorbed and the grains are tender. Take the pan off the heat and leave it covered for 5 minutes, then fluff the rice with a fork.

• rice250 g
• water500 mL
• saltto taste

Spread the rice out on a large tray or plate in a thin layer and leave it to cool and dry for 30–60 minutes, until it is cold to the touch. For the best texture, refrigerate it uncovered for a few hours or overnight. Cold rice has firm, dry grains that fry separately, while freshly cooked rice is soft and wet, and turns to a sticky mush in the pan.

Peel the shallots and the garlic. Pound them in a mortar with a pinch of salt to a rough paste, or chop them as finely as you can and mix with the salt. Stir in the sambal. Chop the spring onions, separating the white parts from the green. Have everything within reach of the stove, since the stir-frying goes fast. Break up any clumps in the cold rice with your fingers.

• shallot4
• garlic3 cloves
• sambal2 tbsp

Heat a large wok or frying pan over high heat until it is very hot. Add 2 tablespoons of the oil, the spice paste and the white parts of the spring onions and stir for 30 seconds, until fragrant. Push it aside, crack 2 eggs into the pan and scramble them for 30 seconds. Add the rice and the sweet soy sauce, and stir-fry for 6–8 minutes, pressing and tossing, until the rice is hot, evenly coloured and slightly toasted.

• vegetable oil2 tbsp
• egg2
• kecap manis3 tbsp

Divide the rice between four plates. Wipe out the pan, heat the remaining 2 tablespoons of oil over medium-high heat and fry the 4 remaining eggs for 3–4 minutes, until the whites are set and crisp at the edges and the yolks are still soft. Put one egg on each plate and scatter the spring onion over the top. Serve at once, with extra sambal on the side.

• vegetable oil2 tbsp
• egg4
• spring onion2