Fried Rice:

1. To a wok, or a large frying pan, set over high heat, pour in the oil and heat until shimmering. Add the chicken and spread into a single layer. Season lightly with salt and let sear undisturbed for 3-4 minutes. Once golden brown, toss occasionally and continue to cook until the internal temperature reaches 165°F (74°C). Transfer the chicken to a bowl and set aside.
2. Add another tablespoon of oil to the wok if the pan looks dry, then toss in the shallot, green onion whites, bird’s eye chilies, and galangal. Stir fry for 1–2 minutes, or until aromatic and lightly golden, but not browned. Add in the shrimp paste and toast for about 15-30 seconds, or until fragrant and slightly darkened.
3. Add the cooked and cooled rice directly into the wok, breaking up any clumps with a spatula. Toss thoroughly so each grain is coated by the oil and aromatics. Stir fry, tossing constantly, for 2-3 minutes or until the rice is heated through and begins to crisp up. Return the chicken to the pan followed by the MSG, kecap manis, and soy sauce. Toss to combine then turn off the heat. Add in the chopped garlic and mix to incorporate.

‍Fried Egg:

1. Heat a medium-sized skillet over medium-high heat, then add a generous layer of neutral oil. Once nearly smoking hot, crack in an egg and let it set for about 10 seconds. Next, tilt the pan towards yourself and use a spoon to baste the top of the egg white until fully cooked. Cook undisturbed for about 1 minute, or until the bottom is golden brown and releases from the pan. Transfer to a sheet tray and repeat with the rest of your eggs.

‍Assembly:

1. Divide the fried rice into four portions then garnish with fried shallots, green onions, and Fresno chilies. Place the cucumber, tomato, and lime cheeks alongside the fried rice. Finally, top with a fried egg and optionally serve with a ramekin of sambal. Serve and enjoy!

‍* Notes: 

• To make this recipe, you need the rice to have been cooked and kept uncovered in the fridge overnight, allowing it to dry out before stir-frying. You can speed this process up by cooking rice, cooling it on a baking sheet, and leaving it in the fridge uncovered for about 1-2 hours or until completely cold. It’s not going to be as ideal as overnight, but it’ll get you most of the way there. You just generally want to avoid stir frying fresh cooked rice as it’ll turn to a pasty mess in most cases.