Nasi Goreng (Indonesian Fried Rice with Chicken)

For 2 servings

• 1 chicken breast, diced small
• 3 tbsp vegetable oil
• 2 garlic cloves, crushed
• 1/2 onion, finely chopped
• 1/2 tsp chilli paste (adjust to taste)
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 400g cooked rice, ideally cold and day-old
• 2 eggs
• Sliced cucumber and tomato, to serve

1. 1

   Using cold, day-old rice matters here, freshly cooked warm rice is too soft and moist and will turn mushy and clump together in the pan rather than frying properly, the grains firm up in the fridge overnight which is exactly what you want.

2. 2

   Heat 1 tablespoon of oil in a large wok or frying pan over high heat until it's shimmering and just starting to smoke lightly, this high heat is important for proper fried rice texture. Add the diced chicken and cook for 5 to 6 minutes, stirring occasionally, until golden on the outside and cooked through with no pink in the middle. Remove and set aside.

3. 3

   Add another tablespoon of oil to the same pan, then the garlic and onion. Stir fry for 2 to 3 minutes, keeping everything moving constantly, until fragrant and softened, watch the garlic closely as it can burn quickly at this heat.

4. 4

   Add the chilli paste and stir for 30 seconds to release its flavour into the oil.

5. 5

   Add the cooked rice, breaking up any clumps with the back of a spoon or spatula as you add it. Stir fry for 3 to 4 minutes, pressing the rice against the hot pan occasionally, you're looking for some grains to catch slightly and turn golden at the edges, this adds real flavour and is a normal, desirable part of fried rice, not a mistake.

6. 6

   In a small bowl, mix the ketchup, soy sauce and brown sugar, then pour this evenly over the rice. Return the chicken to the pan and toss everything together for 2 minutes, using a folding motion rather than stirring, until every grain is coated and everything is piping hot.

7. 7

   In a separate frying pan, heat the remaining oil over medium heat until hot. Crack in the eggs and fry for 2 to 3 minutes, without touching them, until the whites are fully set and the edges look slightly crisp and lacy, but the yolks are still soft and runny, or cook longer if you prefer a firmer yolk.

8. 8

   Divide the fried rice between two plates, top each with a fried egg, and serve with sliced cucumber and tomato on the side to cut through the richness.