Nasi Goreng (Indonesian Fried Rice)

Instructions

1. Break up the overnight or leftover rice using the back of a spoon to prevent clumping. In a wok, toast the belacan over low heat until it is dry and aromatic. The toasted belacan should be powdery and resemble tiny granules. Fry an egg until well-done and set aside.
2. Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended paste to a small saucer.
3. Heat a wok and add oil. Add the flavoring paste and stir-fry until aromatic or until the oil separates. Add the rice to the wok and mix well with the flavoring paste. Add kecap manis and palm sugar, continuing to stir-fry until everything is well blended. Dish out the nasi goreng, top it with the fried egg, and serve immediately.