This smoky, savory Indonesian fried rice is the kind of weeknight dinner that feels like a restaurant meal — deeply fragrant from shrimp paste and aromatics, with crispy-edged rice and a perfectly fried egg on top. The secret is day-old cold jasmine rice, which holds up beautifully in a screaming-hot wok and develops those irresistible golden, slightly crunchy bits that make fried rice so satisfying. Traditional soy sauce is swapped out for tamari here, and the kecap manis gets a label-check reminder right in the ingredient list, so you're not left guessing at the grocery store. Those two small swaps are really all it takes — the rest of the dish is naturally built on rice, eggs, chicken thighs, and fresh aromatics that need no substitutions at all. Shallots, garlic, and red chilies go into the wok first, building a bold, caramelized base before the chicken and eggs even hit the pan. Serves four, and it comes together fast enough that you'll want to have everything prepped and ready before the heat goes on. Sliced cucumber, tomato, and crispy fried shallots on the side turn it into a full spread that looks as good as it tastes.
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In a small bowl, stir together the tamari, kecap manis, and shrimp paste until the shrimp paste is fully dissolved into the sauce. Set aside.
Heat 2 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering and just beginning to smoke. Add the shallots and cook, stirring frequently, until softened and golden at the edges, about 3–4 minutes.
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