Nasi goreng with sambal oelek

To make the crispy garlic, heat 2 cm oil in a saucepan and, once hot, add the garlic and cook until light golden brown. Take care not to cook until dark brown as it will be bitter. Remove with a slotted spoon or spider

For the omelette ribbons, heat a non-stick frying pan over medium heat and add a splash of oil 

Add enough egg to just cover the surface of the pan, then swirl it around to get even coverage. Cook until just set so you have a thin omelette

Slide it out onto a plate and repeat with the remaining mixture

Allow to cool, then roll up the omelettes and slice them into 1 cm ribbons

Heat 1 tbsp neutral oil in a wok over high heat

Add the onion and cook, stirring, until soft 

Add the chilli and garlic and cook briefly until fragrant 

Add the chicken and cook until white all over, then add 1 tablespoon kecap manis. Stir through, then cook until the chicken is cooked through. Remove from the wok and set aside

Add the cooked rice and the remaining 2 tablespoons of kecap manis and the shrimp paste. Cook, stirring, until the rice is caramelised and there is no liquid remaining 

Add back the aromatics and chicken, the spring onions and omelette ribbons, and toss to warm through 

Fry the eggs to your liking

Top with coriander, crispy garlic and a fried egg. Serve with sambal oelek