Ingredients:

4 cups (400 g) cold cooked rice or leftover rice

3 tablespoons oil

4 eggs 5 shallots, peeled and sliced

2 cloves garlic, peeled and sliced

1 to 2 red finger-length chilies, deseeses and minced

2 teaspoon  dried shrimp paste (trasi), dry-roasted

5 oz (150 g) fresh shrimp, peeled and deveined

5 oz (150 g) fresh chicken meat, sliced or  1 cup leftover cooked chicken, lamb or beef, diced

2 cups (250 g) thinly sliced cabbage

1 teaspoon salt

1 tablespoon sweet Indonesian soy sauce (kecap mansi) Sliced cucumber and sliced tomato, to garnish (optional)

Accompaniments:

1 portion Javanesse Fried Chicken (see our Poultry Dishes)

½  portion Beef Satay  (see our salads and appetizer) Crispy Fried Shallots  (see our Pickles, Sambals and Dipping Sauces)

1 portion Sambal Kecap (see our Pickles, Sambals and Dipping Sauces) Krupuk Shrimp Crackers

½ portion Mixed Vegetable Pickles (see our Pickles, Sambals and Dipping Sauces)

Cooking Directions

1. Prepare the Javanesse Fried Chicken, Beef Satay, Crispy Fried Shallots, Sambal Kecap and mixed Vegetable Pickles by following the respective recipes
2. Flake the cold rice with a fork or your fingers to separate the grains. Set aside
3. Lightly grease a non-stick skillet with a little oil and dry fry the eggs sunny  side up. Remove from the heat and set aside
4. Heat the remaining oil in a work over medium heat and stir-fry the shallots, garlic, minced chili and dried shrimp paste until fragrant, 1 to 2 minutes.  Add the shrimp and chicken and stir-fry until almost cooked, about 2 minutes, then add the cabbage and continue to stir-fry for 2 more minutes until the meat and vegetables are cooked. (if using cooked meat, add to the work with the cabbage and continue to stir-fry until the cabbage is slightly wilted, about 2 minutes) Increase the heat to high , add the rice, salt and sweet Indonesian soy sauce, and stir-fry  briskly until all the ingredients are mixed well and heated through, about 2 minutes. Remove from the heat.
5. Transfer the fried rice to a serving platter, top with the fried eggs and  arrange the fried chicken and  satays on the side. Garnish with cucumber and tomato slices (if Using) and serve with the Accompaniments on the side.

Note: its is essential to use cold rice for this dish. Freshly  cooked rice is too soft and will absorb the oil, resulting in an oily and mushy fried rice. In Asia, leftover rice is used the next day for any fried rice dish as it is easier to fry.

source: Authentic Recipes From Indonesia, Heinz van Helzen and Lother Arsana