Velvety Sambal Nasi Goreng with Crispy Edge Egg

Prepare the aromatic base by finely pounding or mincing the shallots, garlic, and toasted shrimp paste into a smooth paste.

Heat two tablespoons of oil in a wok over high heat until it begins to shimmer.

Fry the eggs individually, ensuring the edges get crispy and lacy while the yolk remains runny; remove and set aside.

In the same wok, add the aromatic paste and stir-fry for 1 minute until highly fragrant.

Add the chilled jasmine rice to the wok, using a spatula to break up any clumps immediately.

Pour the kecap manis and sambal around the edges of the wok so they caramelize slightly before hitting the rice.

Toss the rice vigorously for 3-5 minutes, allowing each grain to be coated and lightly toasted by the wok heat.

Once the rice is heated through and slightly caramelized, taste and adjust seasoning with a pinch of salt if needed.

Plate the rice into bowls and top each serving with a crispy fried egg.

Generously sprinkle with fried shallots and serve immediately.