The Asian breakfast : Nasi goreng

Serves 4

• 1 tsp dried shrimp paste
• 1 tbsp dark brown muscovado sugar
• 2 button shallots
• 2 cloves garlic
• 2 red chillies
• 150g leftover cooked ham
• 200g cooked rice
• 1 handful frozen peas
• 2 tbsp kecap manis
• 0 Sea salt
• 4 eggs
• 1 bunch spring onions
• 0.5 cucumber

Step 1
Gently toast the shrimp paste in a nonstick wok, then blend with the sugar, shallots, garlic and chillies and blend until smooth.

Step 2
Reserve this paste.

Step 3
Heat half the ham fat in the wok over medium-high heat.

Step 4
Add the cooked rice, breaking up the clumps, and cook, stirring, until heated through – about 5-6 minutes.

Step 5
Add the chopped ham, peas, reserved paste and the kecap manis, and cook, stirring, until evenly combined – for about 30 seconds more.

Step 6
Season with salt and divide among serving plates.

Step 7
Return the wok to the heat and add the remaining ham fat.

Step 8
Add the eggs, season with salt, and cook until the yolks are just cooked through and crisp at the edges – about 4 minutes.

Step 9
Put an egg on top of each serving, and serve with slices of cucumber and spring onions on the side.