Indonesian Nasi Goreng with Fried Egg and Chicken Satay

Thread the chicken thigh pieces onto the soaked bamboo skewers. Grill the chicken satay skewers over medium-high heat for 3-4 minutes per side, until cooked through and lightly charred. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the diced chicken breast and cook for 3-4 minutes until browned.

Add the diced shallots, minced garlic, and red chili flakes to the wok. Sauté for 2 minutes until fragrant.

Add the day-old cooked jasmine rice to the wok. Break up any clumps with a spatula. Stir in the kecap manis and 1/2 teaspoon of salt. Cook for 5-7 minutes, stirring frequently, until the rice is heated through and slightly crispy.

While the nasi goreng is cooking, heat 1 tablespoon of vegetable oil in a separate small non-stick pan over medium heat. Crack in one egg and fry for 2-3 minutes until the whites are set and the yolk is still runny. Repeat with the second egg.

Divide the nasi goreng between two plates. Top each serving with a fried egg.

Serve the nasi goreng with the grilled chicken satay skewers and a side of peanut sauce.