Nasi Goreng (Indonesian Sweet Soy Sauce Shrimp Fried Rice)

Two bowls of cold rice are loosened completely by hand or with a spatula before the wok is heated, and 2 tablespoons kecap manis are measured so they can be added without pausing the cooking. Two tablespoons oil are heated over high heat, followed by three shallots and two garlic cloves for about 30 seconds. They should become aromatic without scorching. One teaspoon shrimp paste and 1 tablespoon sambal are then fried until the oil turns red and the raw marine aroma of the paste softens. One hundred grams of shrimp cooks for only about 1 minute, just until the outside turns pink; the rice goes in immediately so the seafood does not become tough. The loosened grains and kecap manis are tossed for about 2 minutes with a cutting motion that separates rather than mashes the rice. When every grain carries an even brown sheen, the seasoning is checked and only a small additional amount of kecap manis is used if needed. Two eggs are fried until their edges are crisp while the yolks remain soft, then placed over the rice. Breaking the yolk at the table spreads it through the sweet, savory, and spicy seasoning already coating the grains. If kecap manis is unavailable, the recipe's stated substitute is ordinary soy sauce mixed with sugar, while the short high-heat cooking sequence remains the same.