Nasi Goreng with Sesame Egg Ribbons

Steps

1. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
2. When rice is cooked remove from pot and spread out onto a tray to cool down for 3-4 minutes. While rice cooks, finely dice onion and mince garlic. Thinly slice spinach and chilli.
3. Heat a large, dry fry-pan on medium heat. Add sesame seeds and cook, stirring often, for 1-2 minutes, until golden. Transfer to a medium bowl (reserving pan), add remaining sesame egg ingredients and mix to combine.
4. Return pan to medium heat with a drizzle of oil. Add a ¼ cup of egg mixture to pan. Cook egg for 2-3 minutes, until egg is set and cooked through. Transfer to a chopping board and repeat with remaining mix. Slice egg into 0.5cm thick ribbons and set aside. Return pan to medium heat with a little more oil.
5. Cook onion, garlic and nasi goreng paste for 2-3 minutes, until fragrant. Add cooked rice and soy sauce and cook for 3-4 minutes, until hot. Add peas and cook for 1-2 minutes. Remove rice from heat, stir through spinach and season. Toss all salsa ingredients together in a small bowl. Season and set aside.
6. To serve, divide nasi goreng between plates. Drizzle over Asian ketchup and top with a pile of sesame egg ribbons, salsa and sprinkle over crispy shallots.