Cook your rice and place on a baking tray to cool in your fridge. It's best to leave it overnight. You can cook it on your hob as opposed to in the Egg.
Setup your Egg for a direct cook with the EGGspander basket. You need your Egg to be around 200°C.
Place your wok inside your Egg and allow it to warm up for a minute or 2.
Add the oil, it should start to smoke quite quickly.
Now add the garlic and chilli and stir fry until it starts to colour. I stir using a metal wok spatula as I broke the bamboo ones that the wok came with.
Add the onion and stir-fry for 1 minute.
Now add the rice, the kecap manis and shrimp paste, if using and keep it moving while it heats through. You're looking for the rice grains to start to caramelise.
Stirring regularly until the rice is steaming hot, use your Thermapen to check the temperature rises above 74°C.
Taste the rice and add soy sauce, if required.
To make the side sauce, mix equal quantities of the banana ketchup and sriracha sauce together in a small bowl.
Serve the rice in a bowl, add a fried egg and sprinkle with spring onion and fried shallots, if using and a spoonful of the spicy sauce.
Add chilli oil/sauce and seasoning if you want it to zhuzh it up.
