Indonesian Nasi Goreng

In a small bowl, combine the chicken thigh with 1 teaspoon of kecap manis.

In a separate small bowl, combine the remaining 2 tablespoons of kecap manis with the light soy sauce.

Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the sliced onion and chopped red chilli, and stir-fry for 30 seconds. Add the chopped garlic and stir-fry for another few seconds until fragrant.

Push the aromatics to the side of the wok. Add the marinated chicken to the center, spread it out, and cook on one side until browned. Stir-fry for another 3 minutes, or until the chicken is just cooked through.

Move the ingredients to the side again and add the extra teaspoon of oil. Add the shrimp paste and stir it in the oil to dissolve slightly before mixing it through the other ingredients. Add the cooked rice and the prepared soy sauce mixture. Stir-fry until everything is well combined.

If using, crumble in the chicken stock cube and stir until fully incorporated.

Remove the wok from the heat. Divide the nasi goreng among serving bowls. Top each portion with a crispy fried egg. Serve immediately with sliced cucumber, sliced tomato, and a sprinkle of fried shallots. Offer sambal oelek on the side.