Nasi is made with yesterday's rice, not fresh. Warm rice sticks and turns to mush in the wok, cold rice from the fridge is drier and stays loose. Get the pan as hot as you dare and work fast: frying, not stewing. Stir the kecap in at the end so it does not burn.
High protein25% of the energy from protein
Cut the chicken into cubes and fry them through in a hot wok.
Add the vegetables and garlic and stir-fry for 5 minutes.
Add the rice and stir in the kecap manis and sambal. Get everything properly hot.
Fry the eggs in a separate pan until the edges are crisp.
Divide the nasi between plates and put a fried egg on each one.
Without chicken this works fine with tofu or an extra egg. Prawn crackers, fried onions and pickled vegetables turn it into a full plate. Sambal to taste, but do fry it along, raw sambal just sits sharply on top. Leftovers are good cold the next day too.
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