Ensure the rice is fully cooled and separated before cooking. Cold rice prevents clumping and helps achieve the ideal fried texture. If using freshly cooked rice, spread it on a tray and chill for 30 minutes before use.

In a dry pan over low heat, lightly toast the shrimp paste until aromatic. This step deepens the flavour and removes any raw edge. Set aside to cool slightly.

Add vegetable oil to a large wok over medium-high heat. Allow it to heat until shimmering, ensuring the wok is well-coated for even frying.

Add the shallots, garlic, and chilli. Stir-fry for 1–2 minutes until fragrant and lightly golden. Keep the ingredients moving to avoid burning.

Stir in the diced chicken or prawns, cooking until just done. If using chicken, ensure it is cooked through before proceeding. Push the ingredients to one side of the wok.

Pour the beaten eggs into the empty side of the wok. Allow them to set slightly, then scramble gently until nearly cooked. Combine with the rest of the ingredients.

Increase the heat to high and add the rice. Stir-fry briskly, pressing down with the back of your spatula to break up any clumps. Ensure the grains are coated evenly with the oil and aromatics.

Add kecap manis, light soy sauce, toasted shrimp paste, salt, and white pepper. Mix well to ensure each grain is coated with the dark, glossy sauce. Adjust the seasoning if needed.

Stir through the sliced spring onions just before finishing to keep their freshness and subtle crunch. Continue stir-frying for another minute to combine flavours.

Serve hot, topped with a fried egg on each portion. Garnish with fried shallots and slices of cucumber and tomato. Nasi Goreng pairs beautifully with prawn crackers and a squeeze of lime.