1 ½ Tbsp oil
3 cloves garlic, finely chopped
1 red chili, deseeded and finely chopped (adjust to your spice preference)
2 onions, diced
200 g deboned chicken thighs, cut into cubes
4 Tbsp kecap manis
4 cups cooked Spekko Jasmine Long Grain White Rice, cooled
2 tsp shrimp paste

For the garnish
4 eggs, fried
2 tomatoes, sliced into wedges or chunks
Lime wedges
Fresh sliced red chili
Spring onion curls

1. Prepare the rice:
   Heat the oil in a large pan or wok over high heat. Add the garlic and chili, and sauté for 10 seconds.
   Add the diced onions and cook for 1 minute, stirring occasionally.
   Add the chicken and cook until it mostly turns white, then pour in half of the kecap manis. Continue cooking for 1-2 minutes until the chicken is cooked through and slightly caramelized.

2. Cook the rice:
   Add the cooled cooked rice to the pan along with the remaining kecap manis and shrimp paste. Stir-fry the rice constantly for 2 minutes until the sauce has reduced and the rice starts to caramelize.

3. Serve:
   Divide the rice mixture between four serving plates. Top each plate with a fried egg, tomato wedges, lime wedges, fresh sliced red chili (optional), and spring onion curls.