How to make it
6 steps. Take it one step at a time.
Heat 1 tablespoon of oil
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Crack the eggs into the pan and fry until the edges are crispy and the yolks are still slightly runny. Remove from the pan and set aside.
Add the remaining oil
Add the remaining oil to the same wok. Add the sliced shallots, minced garlic, chili, and shrimp paste. Sauté for 2-3 minutes until the aromatics are fragrant and softened.
3 minIncrease the heat
Increase the heat to high. Add the diced chicken and shrimp. Stir-fry for about 3-4 minutes until the chicken is cooked through and the shrimp have turned pink.
4 minAdd the chilled cooked rice
Add the chilled cooked rice to the wok. Break up any large clumps of rice with your spatula. Stir-fry for 2 minutes to incorporate with the meat and aromatics.
2 minPour the kecap manis
Pour the kecap manis over the rice and season with salt. Continue to stir-fry for another 3-5 minutes on high heat until the rice is evenly coated and the grains are slightly caramelized and heated through.
5 minServe immediately in bowls, topped
Serve immediately in bowls, topped with the fried eggs and a sprinkle of crispy shallots. Optionally serve with sliced cucumbers and tomatoes on the side.
A little kitchen wisdom
Using day-old chilled rice is essential to prevent the dish from becoming mushy. If you don't have shrimp paste, you can substitute with extra fish sauce, though the flavor profile will change slightly.
