This is a simple, home-style version of Indonesian fried rice.
For the spice paste
10 grams belacan (dried fermented shrimp paste)
40 grams shallot, minced
1 garlic clove, minced
1 red bird's eye chilli, minced
10-15 grams gula melaka (palm sugar) or dark brown sugar
For the fried rice
100 grams boneless chicken thigh, skin removed and discarded
150 grams fresh shrimp - heads, shells and veins removed and discarded
About 90ml cooking oil, divided
600 grams leftover cooked long grain rice, chilled
25 grams kecap manis (Indonesian sweet dark soy sauce)
Fine salt and freshly ground black pepper
For the garnishes
4 large eggs
1 cucumber, sliced
1-2 tomatoes, sliced
Pound the belacan, shallot, garlic, chilli and sugar in a mortar to a smooth paste (or puree it in a food processor).
Cut the chicken and shrimp into 1cm pieces.
Heat a large wok over a medium flame.
Add 60ml of oil to the wok and when it's hot add the spice paste.
Stir the paste constantly until fragrant and the oil begins to float to the surface.
Add the chicken, then stir until the meat is almost fully cooked.
Add the shrimp and stir until pink.
Put the rice into the wok. Break up the clumps of rice with a spatula then turn the heat to high and cook, stirring constantly until all the rice grains are thoroughly coated with the spice paste and are very hot.
Stir in the kecap manis and combine thoroughly. Taste the ingredients and add pepper and a little salt, if needed.
Pour the oil into a skillet and fry the eggs sunny side up. Season them lightly with salt.
Divide the rice among four plates, add a fried egg to each portion, then garnish with the sliced cucumber, tomato, prawn crackers and lime.