Quick & Easy Nasi Goreng

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• 500 grams cooked jasmine rice (day old)
  Ingredient note

  Source: 500 grams cooked jasmine rice (day old)
• 170 grams spam (diced or sub with ham, chicken, beef or pork)
  Ingredient note

  Source: 170 grams spam (diced or sub with ham, chicken, beef or pork)
• 3 each large eggs
  Ingredient note

  Source: 3 large eggs
• 1 each shallot (finely sliced)
  Ingredient note

  Source: 1 shallot (finely sliced)
• 2 cloves garlic (minced )
  Ingredient note

  Source: 2 cloves garlic (minced )
• 5 tbsp vegetable oil (or any neutral oil)
  Ingredient note

  Source: 3-5 tbsp vegetable oil (or any neutral oil); upper source range endpoint used for shopping.
• 2 tbsp Kecap Manis (aka sweet soy sauce)
  Ingredient note

  Source: 2 tbsp Kecap Manis (aka sweet soy sauce)
• 1 tbsp dark soy sauce
  Ingredient note

  Source: 1 tbsp dark soy sauce
• 2 tbsp tomato paste
  Ingredient note

  Source: 2 tbsp tomato paste
• 1 tsp sesame oil
  Ingredient note

  Source: 1 tsp sesame oil
• 2 tsp brown sugar (or cane sugar/palm sugar)
  Ingredient note

  Source: 2 tsp brown sugar (or cane sugar/palm sugar)
• 1 tsp fish sauce
  Ingredient note

  Source: 1 tsp fish sauce
• 11 grams tamarind pulp
  Ingredient note

  Source: 11 grams tamarind pulp
• 1 each shallot (thinly sliced for crispy shallots)
  Ingredient note

  Source: 1 shallot (thinly sliced for crispy shallots)
• 1 each cucumber (sliced)
  Ingredient note

  Source: 1 cucumber (sliced)
• 2 each tomatoes (sliced into wedges)
  Ingredient note

  Source: 2 tomatoes (sliced into wedges)
• 1 each red chili pepper (sliced)
  Ingredient note

  Source: 1 red chili pepper (sliced)
• 2 each green onions (finely sliced)
  Ingredient note

  Source: 2 green onions (finely sliced)
• 1 each lime (sliced into quarters)
  Ingredient note

  Source: 1 lime (sliced into quarters)

1. In a small bowl, mix tamarind paste and 2 tbsp hot boiling water. Mash the paste up until it becomes a thick liquid. Remove and discard the pulp by running it through a fine sieve reserving the concentrate you created.
2. In another small bowl, combine stir-fry sauce ingredients as listed and add the tamarind concentrate. Set aside.
3. To make the crispy shallots: In a large pan on low-medium heat, add only 2 tablespoon of vegetable oil. Heat oil and then toss in one sliced shallot. Fry until they become browned and crispy on both sides. Remove with a slotted spoon and transfer to a small bowl leaving the remaining oil in the pan.
4. Raise heat to medium high heat and add in the remaining shallot, spam and garlic. Stir fry for about 3 minutes until spam is slightly browned.
5. Add in day-old cooked rice and break apart. Stir fry for 1-2 minutes until it begins to steam.
6. Pour in sauce and give it a good stir fry. Once rice is thoroughly covered in sauce, immediately remove and transfer to a serving plate. Do not overcook. Keep warm by covering it.
7. Clean out the pan. On medium-high heat, add remaining vegetable oil. Crack first egg into a bowl and slide the egg into the hot oil to shallow fry until you get crispy edges. The egg yolk should be runny. Repeat this process for remaining eggs. Transfer over fried rice.
8. Serve fried rice with sliced cucumbers, tomatoes, red chili, green onion, crispy shallots and limes. Enjoy!