Nasi goreng

Method

1. Put the shallots in a small saucepan and just cover with oil. Cook slowly over a medium heat for about 15 minutes, stirring every now and then, until golden. Turn the heat down if they start to catch. Remove from the heat and scoop the shallots out of the oil with a slotted spoon and drain on paper towels. They will crisp up on cooling.
2. Spoon off all but 1 tablespoon of the oil (see tip) and put the pan over a medium heat. Add the garlic, shrimp paste, tamarind paste, chillies, ginger and lemongrass and fry for 2 minutes. Add the carrots and mushrooms and fry for a few minutes to soften. Add the kecap manis and stir in the rice. Keep stirring for a few minutes until the rice is heated through. Stir through the spring onions/scallions and the coriander.
3. In a separate frying pan, fry the eggs until just set, then sprinkle a little salt over the yolks.
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4. Season the rice with a little salt and pepper and stir in the cucumber batons to warm (you can serve these on the side if you prefer). Divide among four warm bowls and sprinkle with the crispy shallots. Rest a runny fried egg, sunny-side up, on top of each bowl. You can serve with a squirt of sriracha, if you like.

Extracted from Too Good To Waste by Victoria Glass © Victoria Glass 2017 published by Nourish Books, London. Hardback, £14.99. Photography by Danielle Wood.