This classic Indonesian breakfast dish is a perfect way to use up leftover rice. You can make it with any variety of long grain rice, just be sure that the cooked rice is completely cold before you start, as rice that is still hot will go soggy and oily if you start frying it. This recipe is supremely flexible so feel free to substitute with any seasonal vegetables of your choice. What gives the dish its uniquely Indonesian flavor is the addition of fermented shrimp paste, which adds a deep pungent aroma, and kecap manis, a sweetened Indonesian soy sauce. You can find both in Asian grocery stores or online.
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<br />Note: To DIY kecap manis, reduce soy sauce with sugar. Here's a <a href="https://food52.com/blog/16102-indonesia-s-favorite-condiment-how-to-make-and-use-it-yourself">full guide</a>.

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