Nasi Goreng

I know I will catch a lot of flack from my friends in Indonesia and Malaysia for this recipe because it is probably not what they would call original, for one thing.  For another thing, both cultures seem to lay claim to this preparation of fried rice and some other dishes that they both share but  prepare in different ways.
This recipe comes from Southeast Asian Food by cookbook author, Rosemary Brissenden.  I am currently cooking my way through this fabulous book starting at the beginning which focuses on recipes from Indonesia.
To make it even spicier (and tastier IMO), I like to add bajak sambal, a sweet, sour, fiery condiment that none of my Indonesian friends seems to have heard about but one which I make at least twice a week to go with my daily breakfast of nasi goreng, the fried rice of Indonesia and Malaysia.

Nasi Goreng

3 tablespoons or more oil
8 oz rump steak or boneless chicken, cut into very thin strips
7 oz shrimp peeled and deveined (optional)
3 cups steamed rice, cooled.  (leftover is best)
1 tablespoon Javanese soy sauce (I use kecap manis)
1 tablespoon light soy sauce
Fried onion flakes for garnish
One egg per person 
Shrimp crackers

Spice Paste

4 medium-length red chilies, seeded and coarsely chopped
1/2 teaspoon shrimp paste
2 cloves garlic
5 shallots, sliced.

Grind the spice paste ingredients to a rough paste.  Heat 2 tablespoons of oil in a wok or pan and fry the spice paste until fragrant.  Add the beef and shrimp (if using) and stir-fry until they are cooked.   Add the rice and mix well. Add more oil if necessary, and the soy sauces, and keep stirring until the rice grains are coated, everything is warm and the color is even.  Set aside and keep warm.
 In a separate pan, fry the eggs until they are cook but the yolks are still soft. Serve the rice on individual plates, garnished with fried onion flakes and a fried egg on top.  Decorate the plates with the sliced tomatoes and cucumber.  Serve with a side dish of shrimp crackers.