Back to 3 servings Spice paste 2 shallots, roughly chopped 3 garlic cloves, medium 1 fresh green chile, such as Fresno or Holland, stemmed and seeded; or 1 tsp sambal oelek 0.5 tsp shrimp paste, terasi or belacan; optional Nasi goreng 4 cups cold cooked jasmine rice, day-old, refrigerated 12 hours to 3 days; break up clumps 2 tbsp neutral oil, canola or sunflower 2 tbsp kecap manis, Indonesian sweet soy sauce, plus more for drizzling 2 tsp soy sauce kosher salt, to taste ground white pepper, to taste To serve 2 large eggs, fried sunny-side up or over easy sliced cucumber, optional sliced tomato, optional fried shallots, store-bought or homemade, optional
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1 Step 1: Grind half the shallots in a mortar and pestle to a coarse purée, then add the remaining shallots, the garlic, chile and shrimp paste (if using), one at a time, grinding until mostly incorporated. The paste should resemble thick oatmeal. A small food processor also works.2 Step 2: Break up the cold rice by hand so the grains separate.3 Step 3: Heat a large wok or skillet over high heat and pour in the oil. Once it shimmers and begins to ripple, add the shallot paste and stir constantly for 2 to 3 minutes, until the raw smell gives way to a rich aroma and the paste darkens slightly. Lower the heat if the paste starts browning too quickly.4 Step 4: Add the rice and toss to coat with the paste. Stir in the kecap manis and soy sauce and cook until the rice is evenly colored and hot throughout, about 3 minutes. Season with salt and white pepper.5 Step 5: Fry the eggs sunny-side up or over easy, as you prefer.6 Step 6: Divide the rice between two plates, top each with a fried egg, and add cucumber, tomato and fried shallots if using. Serve right away with extra kecap manis for drizzling.getsaucepan.com/r/87a524fc-c154-50ea-81af-0d8fe8b6a425
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