The secret to a great nasi goreng is cooked, chilled rice. Run your hands through it to make sure it isn’t clumpy.
Have everything chopped and ready before you start. Garlic goes in first, then the egg, then a sauce of ketchup, kecap manis and soy. Add whatever veg is in the fridge. Mine was leftover cabbage, courgette and the last of the asparagus. Finish with chilli and spring onions, then top with cucumber, tomatoes and crispy onions.