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Marinate the chicken. In a mixing bowl, add the bite-sized chicken and kecap manis. Mix and set aside to marinate for at least 15 minutes.
Make aromatic paste. In a mortar and pestle, add the chopped shallots, garlic, red chili, and shrimp paste. Grind until it forms a paste.
Cook aromatics and chicken. Heat 2 tablespoons of cooking oil in a wok over medium-high heat until hot. Then add the aromatic paste and saute for 1-2 minutes or until fragrant. Then add the chicken and cook until mostly done, about 4-5 minutes.
Cook the rice. Then add the day-old rice, kecap manis, and soy sauce. Toss until everything is combined and evenly coated.
Serve. Serve the nasi goreng on individual plates with a fried egg; wedge cut tomato, sliced cucumbers, shrimp chips, and sambal oelek, and garnished with fried shallots and green onion.