There is a reason every visitor to Indonesia falls in love with this dish. We ate this so regularly during my childhood that I was surprised to learn later that ‘nasi’, as some simply refer to it, was appointment cooking for some families. To me, it’s a routine dish, a deliciously comforting result of my Dad’s ingenuity with leftovers, his mystic-like skill with a wok, and of course, his requisite for quality kecap manis. Serve along side with satays, or top with a crispy fried egg!

1. In a wok or large frying pan, heat oil and fry shallot, garlic and ginger until soft and fragrant. Add carrot and celery, cook 2 minutes until softened. Toss and stir ingredients frequently to avoid burning.
2. Add rice and gently toss to coat with oil until glossy. Let fry for 3 to 4 minutes, tossing occasionally.
3. Be gentle but swift in your motions to avoid breaking your rice grains.
4. Drizzle kecap manis then add tomato paste, sambal oelek, and frozen peas. Fold rice until evenly
   covered with sauces. Sprinkle fish sauce then quickly fold into rice.
5. Let cook for 3 to 5 minutes, occasionally stirring to avoid catching and sticking to your wok or pan.
   Finally, fold in spring onion and butter until fully incorporated. Pull from heat and serve!