We had about 3 cups leftover cooked rice and one leftover roast chicken thigh. We tried this recipe: https://www.recipetineats.com/nasi-goreng-indonesian-fried-rice/
Our modifications: first, we used 3 small Thai chilis, 2 garlic cloves, and 1 medium shallot. Second, we didn’t have kecap manis, so we used 1.5 Tbsp Chinese thick soy sauce (made of molasses and soy) mixed with 1 tsp brown sugar (instead of 3 Tbsp kecap manis). Third, because we had only cooked, shredded chicken, we stirfried it only for 30 seconds, adding only 1 tsp (not 1 Tbsp) of the thick, sweetened soy sauce. Fourth, when cooking the rice, we added the remaining thick, sweetened soy sauce and 1 tsp shrimp paste (reduced from 2 tsp). After sauteeing, we added ½ chopped scallion. After removing from heat, we seasoned to taste with ½ tsp fish sauce. We separately fried 2 sunny side-up eggs (one per serving), and we served the rice with the egg on top. (Sept. 2020)
Cooking Adventures 