Nasi Goreng (Indonesian Fried Rice)

subheading: For the Spice Paste:

2 small shallots ( 2 ounces; 55g), roughly chopped

3 medium cloves garlic

1 large fresh green chile, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon sambal oelek, such as Huy Fong (see note)

½ teaspoon terasi (Indonesian shrimp paste), optional (see note)

subheading: For the Nasi Goreng:

4 cups cold cooked jasmine rice (21 ounces; 600 g) or other medium- to long-grain rice (see note)

2 tablespoons (30ml) neutral oil, such as canola or sunflower oil

2 tablespoons (30ml) kecap manis (see note), plus more for drizzling

2 teaspoons (10ml) soy sauce

Kosher salt

Ground white pepper

subheading: To Serve:

2 large fried eggs, cooked sunny-side up or over easy

Sliced cucumbers (optional)

Sliced tomatoes (optional)

Fried shallots (optional)

Directions at seriouseats.com

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