This is tagged as both meant and vegetarian. With or without the ham added as a topping it’s equally good.
200g jasmine rice
2 tbsp cooking oil
1 garlic clove, peeled and crushed
2 eggs, beaten
2 tbsp kecap manis
2 tsp soy sauce
4 spring onions
For the paste
50g shallots, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 tsp Nasi Goreng Sambal or 1 medium red chilli, deseeded
1 tbsp cooking oil
These quantities serve 2.
Cook the rice and then spread it on a tray and refrigerate for as long as possible.
Put all the ingredients for the paste in a small blender and whizz until fairly smooth.
Heat the oil in a wok over a high heat, then fry the garlic until golden, pour in the eggs, leave to cook until half set, then break up. Carry on frying the egg until it’s just beginning to brown, then tip in the spice paste and cook for a minute or so.
Add the rice breaking up any lumps as you go and fry until heated through, then stir in the kecap manis, soy sauce and spring onion.
Fry, stirring, for another minute or so. Serve with any toppings you fancy such as a fried egg, shredded ham, salted peanuts, steamed vegetables such pak choy, diced red chilli if you like extra heat or sambal oelek etc.