Sambal Fried Egg Rice (Nasi Telur)

1. Break up the cold rice with your hands so there are no clumps left.
2. Heat 1 tbsp of the oil in a wok over high heat and fry the eggs until the edges are brown and crisp and the yolks still soft. Lift out.
3. Add the remaining oil, then the red onion and garlic. Stir-fry for 1 minute until fragrant.
4. Add the sambal oelek and fry for 1 minute until it darkens and the oil turns red.
5. Tip in the rice and stir-fry hard for 3–4 minutes, pressing it against the wok so it catches, then add the kecap manis and soy sauce and toss until every grain is coloured.
6. Serve topped with a fried egg, the spring onion, fried shallots and sliced cucumber alongside.

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Notes:

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• Cold rice is not optional. Spread fresh rice on a tray and chill it for 20 minutes if that is all you have
• Fry the sambal properly before the rice goes in — raw sambal tastes sharp and thin
• The cucumber is there to cool it down. Do not skip it