Put the rice in a pan with 400ml boiling water. Stir once, bring to a simmer, then cover and turn the heat right down. Cook for 15 minutes, then take off the heat and leave on a damp tea towel or cloth for five minutes with the lid off. Fork through to fluff up, then spread on a baking tray and refrigerate, overnight if possible.

• Heat oil in a large skillet or wok over high heat.
• Add chili and garlic, stir for 10 seconds.
• Add onion, cook for 1 minute.
• Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelized.

Put all the ingredients for the paste in a small blender or mortar and whizz or pound until fairly smooth.

Heat 1 tbsp oil in a large frying pan over medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelet. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelet over and transfer to a plate to cool before cutting it into long, thin shreds.

Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water, and set aside.

Add the rice by hand, breaking up any clumps as you go, and fry until heated through, then stir in the kecap manis, soy sauce, spring onion, and chili.

Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.