1Break the overnight/leftover rice using the back of a spoon so they don’t clump together.
2In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules.
3Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavouring paste into a small saucer.
4Heat up a wok and add oil.
5Add the flavouring paste and stir-fry until aromatic or when the oil separates.
6Add the prawns and fry until they are starting to turn pink.
7Add the rice into the wok and stir well with the flavouring paste.
8Add kecap manis, soy sauce and fish sauce into the rice.
9Continue to stir-fry and make sure that they are well blended with the rice.
10Dish out, top the nasi goreng with the sunny-side egg, keropok, tomatoes and cucumber. Serve immediately.