A staple of Indonesian home cooking, nasi goreng is made by stir-frying rice cooked 1 day ahead in a wok with sweet soy sauce, garlic, and chili. Topped with a fried egg, it makes a quick main dish.
Heat 1 tablespoon (15 ml) of oil in a skillet over medium heat. Fry the eggs sunny-side up and set aside.
In the remaining oil, sauté the garlic over medium heat for 30 seconds. Add the pepper and scallions and cook for 2 minutes more.
Add the cold rice and stir-fry over high heat for 5 minutes, breaking up the grains. Using cold, pre-cooked rice keeps the grains from sticking together.
Add the sweet soy sauce and soy sauce. Stir-fry for 3 minutes, until the rice is evenly colored.
Divide the rice among plates, top with a fried egg, and serve.
Store covered in the refrigerator for up to 2 days. To reheat, stir-fry in a skillet with a little oil to help preserve the original texture.
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