Indonesian fried rice with fried egg (Nasi goreng)

1. Fried rice needs cold cooked rice from the day before – freshly cooked rice clumps together. Dice the chicken breast.

2. Pound or blitz the shallots, garlic, chillies and shrimp paste into a coarse paste.

3. Heat 2 tablespoons of oil in a wok until very hot and fry the paste for 1-2 minutes, then add the chicken and cook for 3-4 minutes until cooked through.

4. Add the rice, breaking up any clumps, and stir-fry over high heat for 3-4 minutes, then drizzle with the kecap manis and soy sauce and toss until the rice is evenly brown and slightly toasted.

5. Meanwhile fry the eggs in the remaining oil, with crispy edges and runny yolks.

6. Pile the rice onto plates, top each with a fried egg and serve with cucumber and tomato slices and crispy shallots.

Tip: Indonesia's national dish, eaten morning, noon and night. Served with krupuk (prawn crackers) and sambal it's truly authentic; you can use prawns or leftover roast meat instead of chicken.