Start by breaking up the leftover rice (3 cups rice into small pieces by hand. The smaller, the better as it helps the rice to fry evenly.

Finely mince 2-3 small shallots and 3 cloves garlic and set them aside. If you are making it spicy, chop 1-2 bird's eye chili as well.

Slice the tomato and cucumber and set them aside. These will be used for garnishing your plate.

Finely mince 1 stalk green onion and set them aside. Separate the greens as a garnish for the end and the whites as a marinade for the chicken.

Cut 2 boneless chicken thighs up into small cubes and place them in a bowl. I like to keep the skin on for more flavor and texture.

Add the whites of the green onions and 1 tablespoon fish sauce and set it aside to marinate.

Fry a sunny side up egg and set it aside for later. Fry 1 egg per serving, so if you're making two servings, make 2 eggs.

In a large skillet or wok, set the heat to medium-high. Once the pan is hot, add in oil (don't be shy with the oil) and 1 tablespoon butter. Then add in the marinated diced chicken and cook it until it is fully cooked which will take approximately 2-3 minutes.

Add in the minced shallots. Cook until they are soft for 2 minutes, then add in the minced garlic and toast it for 1 minute.

Push the chicken aside and add in 2½ teaspoons shrimp paste and toast it for about 1 minute or until it turns a darker color. (If you are using fish sauce, do not add it yet)

Add the 3 cups rice and mix everything together. Cook the rice for about 2-3 minutes. Use this time to also break up any lumps of rice into individual grains.

Add in 2½ tablespoons kecap manis and turn up the heat to high to toast the rice and caramelize the sugars in the sauce for about 2 minutes. (If you are using fish sauce, add in 3 tablespoons now.)

Do a Taste Test. Everyone has a different preference when it comes to their sweet and salty balance. Do a taste test and adjust to how you like it. I personally like a 1:1 balance of salty and sweet, but if you like it sweeter, add more kecap manis. I also like my nasi goreng quite flavorful, if you find this too strong in flavor, add ¼ cup to ½ cup more rice to bring it down a notch.

Add in the green part of the green onions, turn off the heat and mix well.

Place the nasi goreng fried rice on a plate or bowl and place the cucumber and tomatoes on the side. If you are using shrimp/prawn crackers, add a few on the side as well.

Sprinkle some fried shallots/onions. (I like to use a lot, and find when mixed into the rice gives it a lot of extra flavor and texture).

Add the fried egg on top and enjoy!