1. First step is making  Sambal (chili paste) . Take 1/4 cup of shallots, two cloves of garlic, three red chilies, 1 tsp all-purpose sauce in a blender. I have used the all-purpose sauce in this recipe as a replacement for shrimp paste used in traditional Nasi Goreng. Blend these four ingredients in the blender with 4 Tbsp. of water. Blend to a smooth paste.

2. Take 3 Tbsp. of oil in a wok. At a medium to high temperature, after the oil is hot, add the prepared paste and sauté until it is light golden brown. This step will take about a minute. 

3. Add 1 cup of thinly sliced chicken pieces to the wok. Toss the chicken pieces and add 3/4 tsp salt. Stir and cook the chicken on a medium to high flame for 8 minutes or until the chicken is cooked well. 

4. Add 2 cups of mixed vegetables. In this recipe, I have used Colored Peppers, Bok Choy, and Mushrooms.  Substitute the veggies based on taste or availability. Saute for 5 minutes until all the vegetables are cooked.

5. Add 1 1/2 cups of raw rice boiled according to the instructions. Water content to boil the rice varies with each rice variety. So make sure to follow the package instructions in preparing the rice.  The warm rice added as it blends well with chicken and vegetables. 

6. Add 2 Tbsp. Kecap Manis (or any variety of sweet soy sauce). Traditionally, Kecap Manis is preferred as it gives a rich sweet and savory flavor to the dish. Saute on high flame for 3 minutes.

7. Add 1/2 tsp of salt (more or less as needed), and continue to mix everything well. 

8. Add 1/4 cup of cilantro and 1/4 cup of green onions (scallions) and stir to combine everything well by turning the stove off.

9. Prepare three eggs by frying them in oil with a sunny side up. Serve the fried rice with a fried egg on top. Garnish with cilantro and green onions.